These dandelion fritters are fun to make and fun to serve. They make great appetizers, and the whole family can help make them – from the foraging to the frying.
We talk you through this recipe in Episode 285 of our podcast. If you enjoy these Dandelion Fritters, you may also enjoy our recipes for Corn Fritters and Fried Oysters.
Ingredients
1 cup all-purpose flour or gluten free 1-1 flour
1 tablespoon seasoned salt
4 tablespoon ground black pepper
2 large chicken or duck eggs
40 opened dandelion blossoms, stems and green leaflets removed
¼ cup butter/dairy free butter or oil of choice
Directions
Whisk together flour, seasoned salt, and pepper in a mixing bowl until well blended, then set aside.
Beat eggs well in a medium sized mixing bowl, then add dandelion blossoms and stir until they’re completely coated with egg. Place a large skillet over medium/low heat and melt the butter or add the oil.
Using a slotted spoon, scoop out about half of the dandelions from egg mixture, and allow the excess egg to drip away. You can use your hands if you don’t have a slotted spoon. Add the dandelions to the bowl of flour and toss until completely coated. Toss the coated dandelions between your hands to allow excess flour to fall off. Cook the coated dandelions in the melted butter or oil until they’ve turned golden brown, flipping or stirring part way through, about 5-7 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions. Serve the fritters lightly salted or with a dipping sauce. Enjoy!