Fried Dandelion blossoms bring spark of sunshine to my Spring kitchen after a long Winter.
A once a year indulgence allows me to overlook the fact that I am taking an exceptionally healthy plant and frying it. I am a sucker for donuts, but being gluten free means I cannot often indulge. These fritters hit the spot!
#makefrittersnotwar could be a lovely Spring motto for those looking to get to the flowers before they turn to seed. This is a much tastier option than spraying your lawn! If you dig up the entire plants, I recommend getting crafty with the leaves and roots too. The whole plant is edible!
I've always thought fried Dandelions were a folk herbalist recipe, but in searching for the origin, I came across a Martha Stewart version from 1996! Maybe they are more boujee than folky?!?!
To keep things snazzy, I've added some frills to the basic recipe, but if you are out of time or ingredients, the basic one works well too!
Dandelion Blossom Fritters
Chic Style
1/2 c flour (regular or GF) 1/4 liquid (milk, beer, sparkling water, etc.)
1 egg
1/4 tsp baking powder 1/2 tsp salt
1 tsp ginger
1 tsp fennel
1 tsp Djion mustard
1 tsp maple syrup
1 tsp vanilla extract
2 tsp orange zest
5 tsp fresh squeezed orange juice
3 cups Dandelions with a teeny bit of stem still attached
OR
Garden Variety
1/2 c flour (regular or GF) 1/4 liquid (milk, beer, sparkling water, etc.)
1 egg
1/4 tsp baking powder 1/2 tsp salt
zest from 1/4 a lemon
1 tsp maple syrup
2 tbsp parmesan
3 cups Dandelions with a teeny bit of stem still attached
Mix all ingredients, except Dandelions, to make the batter Heat about 1/2 inch of high smoke point oil (I use sunflower) in the bottom of a small skillet. Use a little batter to test if it's ready or too hot. Dip dandelion flowers into batter by holding the stems and sizzle until golden brown.
Rest them on a towel to absorb excess oil.
Notes:
Frying tip: gently press the dipped Dandelions into the bottom of the pan so they stay upright
To take it sweet, simply dust with powdered sugar.
To take it savory, serve with herbed aioli.
Substitute this batter with your favorite pancake recipe if you are pressed for time
It is important to not harvest your flowers from areas that are sprayed or close to roads
Herbed Aioli
1/2 c mayonnaise
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp lemon zest
1/2 tsp garlic salt
2 tsp dill, chopped
2 tsp chives, chopped
Mix mayonnaise and oil with a whisk. Add all remaining ingredients. Get dipping!
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