Dandelion Fritters

Dandelion Fritters Recipe

Dandelion Flower Fritters

Spring is such a magical time!  Plants which lay dormant throughout the winter become alive again with fresh and vigorous energy, actively emerging up through the earth, pushing out fresh new shoots, proudly displaying vibrant tender tips, and bursting into colorful blossoms.

Dandelion flowers are one of my favorite springtime herbals.  Not only are fritters a perfect way to use Dandelions before they burst into seed, but their mild and slightly bitter flavor is dangerously addictive!

-  Dandelion flower tops (Taraxacum officinale)
-  1 organic and free-range egg
-  1 cup organic milk
-  1 cup organic flour (Brown Rice flour can be used for a gluten-free alternative)
Organic Extra Virgin Olive Oil

How to:

  1. Gather Dandelion tops during the day, when the sunshine has opened up the bright and cheerful flowers.
  2. Rinse in cool water to remove any critters or debris, and allow to dry while preparing the batter.
  3. To make the batter, combine egg, milk, and flour in a bowl and mix until all lumps are gone.  If you prefer sweeter fritters, add a little maple syrup, honey, Cinnamon, or a dash of Vanilla extract.  To make more savory fritters, try adding Rosemary, Oregano, Basil, Chives, Sage, Thyme, Tarragon, ground Peppercorns, salt, or even a little parmesan cheese.
  4. Prepare a skillet on the stove with olive oil over medium heat.
  5. Take one of the flowers, hold it by the greens at the base, dip into the batter, and twirl until the flower is covered in batter.
  6. Drop it into the skillet, flower side down.  Continue dipping and dropping until the skillet is full.  A second method is to remove the “petals” (each yellow petal of the dandelion is actually an individual flower with a single petal and reproductive parts), sprinkle them directly into the batter, then cook just like pancakes.
  7. When the fritters are lightly browned, flip them over, and brown on the other side. When finished, remove from the pan and plate.
  8. For a sweet treat, drizzle with maple syrup, honey, jam, plum sauce, or powdered sugar.  For a savory snack, dip into aioli or a sauce made with tahini, mustard, curry, hot chili peppers, or anything else you wish!

 Dandelion Illustration

6 Responses to “Dandelion Fritters”

  1. I made these today using a ton of dandelions from my back yard (at least I know they’re chemical free that way!) and they were absolutely delicious. I used the brown rice as suggested and subbed organic soy milk for the cow’s milk. My friends and partner were a little skeptical when I came in with a basket full of dandelion blossoms and a recipe, but they were converts after they tried the final results. I used a pinch of salt, a tsp. of cinnamon, and a dash of homemade vanilla extract in the batter and I was thrilled with the flavor. Next time I’ll branch out and try a savory flavor profile. Fortunately, there are no shortage of dandelions :)

    • avatar Irene says:

      Hi FoundBeautyStudio,
      Oh, I’m so glad to hear that you enjoyed these! Your additions to the recipe sound absolutely delicious! My partner was skeptical when I first made them too, but then quickly ate the majority of the batch. They are surprisingly tasty. :-) Thank you for your message, and for letting us know about your experience with the recipe!
      ~ Irene

  2. avatar dutchee says:

    These look great! In the picture, the dandelions have the stems on while on the stove. Do you cut these off before flipping them?

    • avatar Irene says:

      Hi Dutchee,
      Thank you for the great question! I left a small portion of the stems attached for this batch of fritters, but you can also trim the stems closer to the flower head. I’ve made the fritters both ways, and think that either method works well! Thank you again, and I hope that you enjoy this recipe!
      ~ Irene

  3. [...] saw the first splashes of yellow, which was not entirely bad news, as I’ve been wanting to try this. For dinner, I thought I’d prepare dandelions two ways, beginning with my standby method with [...]

  4. […] new favorite recipe I tried comes right from the Mountain Rose Herbs blog – Dandelion Fritters!  This is a great side dish for lunch or dinner.  It could also be an excellent snack.  Although […]

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