Dandelion Fritters

By The Perennial Plate
May 18, 2011
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Author Notes: We had an amazing meal the other night in Decorah, IA – among the many wild foods served, we had dandelion fritters. The bitter flowers are a bit much on their own, but when covered in crispy batter, they are awesome.The Perennial Plate

Serves: 4-6

  • 1 cup flour
  • 1/2 tablespoon baking powder
  • salt to taste
  • 1/2 bottle of beer (the other half is for you)
  • 2 cups dandelion flowers
  • An inch of canola oil in a heavy bottomed pan
  1. Heat your canola oil to 350 degrees. Mix together all the ingredients (except the dandelion flowers) until smooth. For best results, refrigerate for 20 minutes. Then dip each flower in the batter and fry until golden brown. Sprinkle with salt and serve with your favorite dipping sauce. Just yogurt with mint works great.

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