Description
Crispy, golden, and lightly sweet, these dandelion fritters are a simple and tasty way to enjoy edible flowers. Made with foraged dandelion blossoms, a light batter, and a quick pan-fry, they’re perfect as a spring snack, appetizer, or even a unique breakfast treat. Best of all? They only take a few ingredients and a few minutes to make.
Ingredients
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About 1 cup fresh dandelion flower heads (no stems, green base trimmed)
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1 cup all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1 tbsp sugar (optional for sweet version)
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1 egg
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3/4 cup milk (or dairy-free milk)
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1 tsp vanilla extract (optional for sweet version)
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Oil for frying (vegetable or sunflower oil works well)
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Powdered sugar or honey, for serving (optional)
Instructions
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Rinse the dandelion flowers gently and pat dry. Remove as much of the green base as possible without losing the petals.
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In a medium bowl, whisk together the flour, baking powder, salt, and sugar (if using).
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In another bowl, whisk the egg, milk, and vanilla (if using). Pour wet ingredients into the dry and stir until smooth.
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Heat 1/4 inch of oil in a skillet over medium heat.
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Dip each dandelion flower head into the batter, coating well.
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Place batter-coated flowers into the hot oil, blossom side down. Fry for 2–3 minutes per side or until golden brown.
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Transfer to a paper towel-lined plate to drain excess oil.
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Serve warm with a dusting of powdered sugar or a drizzle of honey if desired.
Notes
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Pick dandelions from unsprayed areas—avoid roadsides and treated lawns.
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You can make these savory by skipping the sugar and vanilla, and adding a pinch of garlic powder or herbs.
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Best enjoyed fresh and hot!