The fritters were a huge hit and my boys have been asking for them every day! I highly recommend trying them out. They’re not only tasty and nutritious but there is just something fun about dining on dandies! Just be sure you know that you’re picking in a spray-free area and that they are indeed true dandelions (one flower per stalk, no coarse hair on the leaves).
1cupFlourWhatever flour you like! We used fresh organic wheat, but many have had success with rice or a blend with half cornmeal for a bit more crispiness
Lots of heat-tolerant oil for fryingOur favourite is cold-pressed coconut oil
1cupFreshly washed and picked dandelion flower headsIf you pick them and store them in the fridge the flowers will close up. Also, my first attempt was a bit bitter. If you’re new to wild crafting take time to remove the bracts [the little downward leaf-looking things at the base of the flower head, where it joins the stem]. My boys are fine with them, but we found that the fritters are tastier without
Whisk all ingredients together, except for the dandelion heads, including flavour option add-in (see below)
Dip the dandelions
Fry in hot oil, flower side down (be careful!)
Flip and fry some more
Drain on a towel and serve hot
Flavour add-ins:Savory: (salt, 1 tsp herb blend such as Italian, rosemary, or a masala mix. Dipping sauce if you like such as sweet chili or guacamole)Sweet: (2 tbsp sugar/honey, 1 tsp vanilla, ½ tsp cinnamon. Granulated sugar to roll hot fritters in).I’d LOVE to hear if you try these out! What other flavor combinations could you try? What about serving them with a side salad of fresh baby dandelion leaves? Finish the meal with dandelion tea or wine? The opportunities are endless!