Eat the Dandelion Flowers
It’s dandelion season! Most people disparage dandelion in their lawn, but there are a number of us who celebrate it. The flowers, leaves and roots are all edible, and perfect for Dandelion Flower Fritters and other wonderful treats.
A year ago, I got together with a group of friends for a Foraged Feast. One of my friends made Dandelion Flower Fritters, and I was hooked.
You’ve probably seen the Facebook meme that encourages us to leave the flowers for the bees. As I mentioned in my previous post on Dandelion Root Coffee: “While I wholeheartedly agree that there’s no reason to eradicate dandelions from your lawn, I can assure you that harvesting the leaves, flowers or roots for food will not hurt the bees”.
There’s plenty for everyone!
Other Delicious Ways to Enjoy Dandelion:
Violet and Dandelion Flower Pink Lemonade
Salad With Wild Greens and Flowers
And I make yummy Elderflower Fritters, too!
What’s your favorite way to enjoy dandelions?
Dandelion Flower Fritters
Ingredients
- 1 1/2 cup dandelion flowers
- 1/2 cup flour or sprouted flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup milk
- 1 tablespoon melted butter
- 1 egg
- lard tallow, or other fat for frying
Instructions
- Heat the lard in a heavy frying pan on medium heat.
- Mix together the flour, baking powder and salt.
- Stir in the milk, melted butter and egg.
- One at a time, coat the flowers with the batter.
- Fry in the hot fat until brown, turning once.
- Place on a paper towel lined dish to soak up the extra fat.
- These are delicious served with honey or maple syrup.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Kristel Wiesner says
I had to laugh when I saw your latest post was on dandelions. Just two days ago I was picking dandelion leaves for a salad and you came to mind. Most people might not take it as a compliment that weeds bring thoughts of them to mind, but I know you will!
I plan to try the fritters. They sound fun.
Susan Vinskofski says
HaHa! Yes, that’s a compliment. And I’ve mentioned it before, but parsley always make me think of you!
Loretta Gartman says
Many years ago, I attended a Wild Food Conference and the featured speaker was Dr. Peter Gail (PhD in Ethnobotany from Rutgers) aka the “Dandelion man.” Later I attended the Dandelion festival held Breidenbach Winery in Ohio where he was the featured speaker. Both times I got a recipe during his presentations. One was for dandelion fritters
using only the flower petals. that were savory and another for dandelion gravy also a savory dish.
Christine says
My grandma made the most delicious dandelion salad and we grew up on that as well as a chive and egg salad. When I moved to the US, people look at you weird when you mention that. I’m glad you enjoy them too because they are delicious!
Susan Vinskofski says
There are definitely people who think I’m weird, but I think it’s their loss. You had a wise grandmother!
Becky says
My Mom made Fried Dandelion blossoms. Taste Like Fried Mushrooms and easier to get. I see the blossoms in spring and want to go picking.
Susan Vinskofski says
Yes, they’re so easy to find and harvest, and so delicious!
Dee Baker says
My grandma used to make these too. We lived out in the country and would walk around the block in the afternoon and pick dandelion blossoms since they were bigger just off the road. We would usually fill up a paper grocery bag. Then we’d have them for dinner. I’ve been telling my daughters about these. I plan on making some very soon.
Susan Vinskofski says
What a wonderful memory, Dee, and now you can share that with your children!
SherylG says
I’m definitely going to try this! Thanks for the idea 🙂
Susan Vinskofski says
You’re welcome; thanks for stopping by!
Jenn says
So neat! My daughters would love to make these with me!
Susan Vinskofski says
Have fun; they are so yummy!
Court says
So just to be clear, do you use the whole flower head?
Susan Vinskofski says
Yes, that’s exactly what I do!
Carly Lawrence says
I made the fritters with a slight variation! I used just the petals (cut off the flower head base) and mixed the flower petals into the batter instead of battering the whole heads. They have this lovely bright yellow appearance and are truly delicious! Very pleased with how they turned out! I guess a few variations, as I also used blood orange infused olive oil (homemade) instead of melted butter for the batter. One batch I mixed in a pinch of thyme which was a nice variation. Yummy!! Will definitely make this again. Thank you!
Susan Vinskofski says
Sounds amazing!!!
Anne says
I am totally amazed at how good the Dandelion fritters are! In fact I’m serving them at my ladies club tonight. Can’t wait to see their reaction. Thank you so much for the recipe
Susan Vinskofski says
You’re welcome! They really are a delicious treat!!!
Doris Neice says
Hi really excited to make this but I have questions. First do you keep the head of the flower all intact like the yellow and the little bit of the green part? And what is the best way to clean them before battering them and cooking them?