Dandelion Flower Fritters

Hear the word dandelion & almost instantaneously feelings of annoyance pulse through your body. In our world of green grass, Scott’s lawn care & petroleum based fertilizers we have been trained to loath the petite flower-mimicking “weeds” .

On that note, I decided to take advantage of the fact that none of my neighbors would mind if I yanked a few from their front yards (first I made sure no chemicals had been applied).  Weeding with a reward, what could be better?

These little fritters cook up best right after you pick the flowers so fry them as soon as possible otherwise the flowers wilt & brown quite fast.

Dandelion fritters with arugula & dandelion greens

This recipe is so simple & will surprise even the toughest critic (14 year-old Dorito-fiending boys). The mixture of flint corn meal & light brown sugar quickly fried creates a crispy coating for these somewhat tangy flowers. Oh, and a dollop of soft chevre on the side never hurts.

Serve the fritters with their greens & you’ll end up with a plate full of vitamin a, fiber & potassium. In fact, dandelion greens (& roots) are used medicinally to clean the blood as well as for their diuretic-like properties.

To enjoy the essence of the greens, keep them simple. Mix the them with canola oil & season with salt & pepper.

Yes, I know they aren’t exactly the most attractive dish you’ve ever made, but I guarantee that after you try these fritters once, they will find their way back into your kitchen every spring.

Dandelion Fritters

2 cups of dandelion flowers, with stems,  1/2 cup flint corn meal,  2 Tbsp organic brown sugar, 1/2 tsp baking soda,  1/2 tsp salt,  1/2 cup organic half & half,  large egg*, organic canola oil for frying

*I used a duck egg from the farmer’s market, but chicken eggs will work just as well.

Cover a plate with several layers of paper towels or napkins. Set the plate aside for later.

In a medium size wok or cast iron skillet heat 1 inch of canola oil over medium-high heat until ready to fry ( when ready, the temperature oil the oil will be 320-350 degrees Fahrenheit). Meanwhile, in a small bowl combine cornmeal, brown sugar, baking soda & salt. Mix well pressing out all of the clumps then add the half & half & the egg. Mix until smooth.

When the batter is smooth, dip the flower end of the dandelion into the batter until it’s fully covered. Carefully place the battered flower into the hot oil. Watch the flowers closely as they will brown very quickly. As soon as the fritter turns golden brown flip it over to fry the other side, remove it (with a slotted spoon) & place on the paper towels to soak off some of the excess oil.

Buon Appetito

Spring Salad with Roasted Golden Beets

Think Spring & you’re bound to visualize the a gray world morphing into a green paradise. The spring is a time of lightness. After the winter, our bodies crave crisp greens, cleansing citrus, sweet strawberries, and lots of water. This salad, dressed with some peanut butter hummus, or just plain olive oil, is the quintessential spring salad. Asparagus, leeks, golden beets & some fresh Romaine.

Roasted Beets:

3 golden beets, tin foil & olive oil

Remove greens & tops from beets. Wash thoroughly, drizzle with olive oil & wrap in tin foil. Roast beets on 400 F for an hour until they can easily be pierced with a fork. Remove from foil & let cool. Once cool, cube 1 or 2 (depending on size) beets & set aside for the salad.

Spring Salad (serves 2)

2 heads of Romaine lettuce,  12-15 asparagus heads,  2 whole leeks, chopped,  2 golden beets, cubed, ghee*, olive oil, salt, pepper & hummus.

* Ghee, clarified butter, has a much higher smoke point than olive oil, and is better for sauteing. Olive oil works too, but on medium/high heat it tends burn & lose its nutrients quickly. Don’t let Ghee scare you, used in moderation it won’t hurt you. One study even shows it may decrease LDL cholesterol.

Chop leeks into 1/4 inch pieces. In a sieve, rinse the leek pieces until no dirt remains. Saute chopped leeks with ghee, salt & pepper. Leeks don’t have a high water content & will burn quickly so make sure to be generous with the ghee & keep the heat on medium while stirring. Once softened, remove from pan & let cool.

Wash Romaine & chop into 1/2 inch pieces. Toss in a bowl with olive oil, salt & pepper. Add chopped asparagus, cubed beets & leeks. Top with a dollop of Peanut Butter Hummus.

This salad is great with some pearled barely thrown in it. The barley adds extra sustenance & a satisfying chewy texture, perfect for a quick dinner.

Yum.