Dandelion fritters are a treat that you must try! Kids really like them because the are crispy on the outside and soft on the inside like a french fry. Fried blossoms are probably the easiest thing that you can make with dandelions. Children can help gather, make the batter and dip the flowers but an adult should drop the fritters into the oil as it does splatter. I have tried to make the batter out of many ingredients. Once I got really lazy and used boxed falafel mix. It was so yummy I have not been able to try homemade again. Soy sauce, pesto, salsa, peanut sauce, mayonnaise, chutney, plum sauce, ketchup, are all possible choices for a dip. Since I had a Middle Eastern theme I went with yogurt that had a bit of dill and diced cucumber mixed in it.
Dandelion Fritters
20-30 dandelion blossoms with stems removed. You and your kids want to gather these as soon as they fully open. Pick the biggest and newest ones you can find. Batter and fry immediately before they wilt or go to seed.
Crack 1-2 eggs into a bowl and mix well. Add 1/4 cup of milk or its substitute. Set aside.
Make your dry “batter.” You can use fine bread crumbs, flour, Panko/tempera mix, falafel mix, dosa mix etc. Salt, pepper, spices to taste. This is where you get to be creative. Spread it out in a shallow even layer on a large plate.
I like to use a wok and coconut oil for the frying bit. You want to melt the oil and then have the heat on a lower setting.
Once your oil is ready-Choose a single blossom, dip it quickly in the egg mixture and then quickly into the the dry batter.
Drop it into the oil (remember it will be hot and splatter). Let if fry for 30 seconds. If it looks golden brown lift it out with tongs and flip it over. Remove when the other side is done. Let drain and cool on a paper towel. I don’t like to have more than 3 blossoms in the wok at a time.
Once cool you can enjoy eating them. These are best consumed right away.
Dandelion Bud Capers
You can make your own capers out of many things. Radish pods or immature nasturtium seeds just to name two.
Gather 1 and 1/2 cups of dandelion buds. Chose the ones that are hard and rounder. Very close to the base of the stem. These may be challenging to see and find. Easier to feel and they won’t have stems yet. Watch out for bees and other insects. My kids loved going on this “treasure hunt”.
Boil 2/3 cups of apple cider vinegar and 1/3 cup of water. Remove from heat and add in 1 tsp of salt and 1 TBSP of honey.
Top your jar of buds with a pinch of caraway, ground coriander, and dried oregano or thyme. You could add chopped garlic or onions if you wish.
Pour in the vinegar until the jar is full. Let cool and seal the jar with its lid. Refrigerate. After one week you can pour out the liquid or not. Consume within one month and keep refrigerated.
These are really good added to tuna salad, a stir fry with sun dried tomatoes and kalamata olives, or mixed with other ingredients and served on toasted artisan bread.
I wont’ repeat what I have written in other posts. If you want to know the healing qualities and uses of dandelion flowers check out the post I wrote on April 12th when the kids and I made lovely dandelion blossom jellies.
What recipes have you tried lately that use dandelion?
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