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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!

Ingredients
-  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


Topics: Recipes, Specialty Ingredients

Irene

Written by Irene on April 29, 2013

Irene, Chief Marketing & Customer Officer, supervises the daily operations of all our customer-facing activities at Mountain Rose Herbs. Her extensive experience with herbal products and DIY recipes goes back to 1997, and since 2012 she’s owned her own skincare business where she specializes in botanical-based facial care products. Irene’s recipes have been featured in local and national publications including the National Association for Holistic Aromatherapy (NAHA) Journal, Amaze Magazine, Willow and Sage magazine, MaryJanesFarm Magazine and Newsletter, Earth First Journal, Farming Magazine, Eugene Magazine, and the Eugene Weekly. Irene also served as a member of the Board of Directors for nonprofit Cascadia Wildands from 2013-2016. When she isn’t ensuring your experience aligns with the goals and mission of our company, she can be found taking care of her adorable twin boys, harvesting wild plants, and gardening.

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