SEARCH

Fry

Dandelion Fritters

by:
May 18, 2011
0
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

Continue After Advertisement
Ingredients
  • 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
Directions
  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.
Tags:

See what other Food52ers are saying.
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!

More Great Recipes

Taro Shrimp Fritters

Banana blossom Fritters (pakoras)

Plantain Fritters With Honey & Yoghurt

Kohlrabi Fritters with Meadow Parsley

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

3 Reviews

Write a Review
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.