A super common way folks, including myself, recommend preparing dandelion in the spring is as fritters. They’re fried, doughy, and delicious. What a stealthy and easy way to get anyone to try a wild food like this!
I was inspired by The River Cottage‘s recipe for cauliflower and sweetcorn pakoras—those savory and spicy indian treats—to switch up the run-of-mill dandelion fritter recipe.
What You’ll Need:
2 – 3 generous handfuls of dandelion blossoms with stems
Sunflower or coconut oil
A few sprigs of fresh parsley (or any fresh herb from the garden, really)
150g gram (chickpea) flour (use any flour you like, really)
1/2 tsp salt
2 heaped teaspoons of ground cumin
2 heaped teaspoons of ground coriander
1 tsp turmeric
1/3 tsp cayenne
1 tsp baking powder
125ml cold water
- Pick the dandelion blossoms mid to late afternoon when they are in full bloom. Try to get at least 2 or 3 inches of flower stalk as well.
- Heat 1/2 an inch or so of oil in a small pot (i use a 4 inch pot so I don’t have to use too much oil to get a nice depth). Put it on medium heat while you prepare everything else.
- Whisk all dry ingredients together in a medium bowl.
- Slowly pour the water into the dry ingredients while you stir. The mixture should be the consistency of a thick custard—you may need to add more water to achieve this.
- Pop the blossoms off of their stalk and plop them into the batter.
- Chop the stalks into 1/2 inch segments and toss them into the batter as well.
- Stir the blossoms and stalks into the batter until coated.
Once the oil is heated, spoon the mixture in and fry on each side for 1 minute or so, until dark golden brown.
- Set finished fritters on a plate covered in layers of brown paper bag or paper towels, whichever is handy.
- Salt the finished fritters. Finely chop the parsley and sprinkle on top.