Updated: Jan 15, 2020
This classic recipe has been a favorite for years among wild food enthusiast. It is both fun to collect the flowers and easy to do as an appetizer or snack that the whole family will love. This recipe has two variations: sweet or savory.
2 cups fresh dandelion flowers (bracts removed)
3/4 cup flour
1/4 cup organic corn meal (non GMO)
1/2 – 3/4 cup whole milk
1 free-range egg
1 teaspoon baking powder (aluminum free)
1/2 teaspoon Celtic sea salt
Coconut oil for deep frying
For sweet: add one tablespoon of honey (or to taste) plus 1/2 teaspoon to 2 teaspoons total of the following herbs: cinnamon, cloves, cardamom, nutmeg.
For savory: add a pinch of thyme, rosemary, oregano or other savory herbs. You may also want to add another dash of salt.
Rinse dandelion flowers quickly in cold water. Spin in a salad spinner to dry. Pat dry between paper towels and set aside.
Mix the dry ingredients together and then add the egg. Combine well.
Add the sweet or savory ingredients.
Dip the flower blossoms into the batter, coating both sides.
Once well-coated, fry in hot coconut oil that is about 1 ½ inch deep in a skillet or deep-fryer. The oil should be about 350 to 375 degrees when blossoms are placed in the hot oil.
When golden brown remove and place the fried fritters on a plate lined with a paper towel.
Let cool slightly and enjoy.