Dandelion Fritters

May 18, 2011
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • WinnieAb
  • george lawall
    george lawall
  • wafflera23
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

3 Reviews

george L. February 26, 2013
just moved into a new home and have more then enough dandelions to make many meals. glad I gathered this info. I was getting ready for march to come around so I would put weedkiller on my lawn don't think I will after reading these great recipes. Thanks a lot to you good folks out there.
WinnieAb May 19, 2011
I make these a lot. Have never put beer in the batter, though...sounds like a great idea!
wafflera23 May 18, 2011
These are yummy, and not really bitter at all if you remove all the green parts from the bottom of the flower. I like to dip these in a sweet-sour sauce, like tamarind or plum sauce.