Dandelion Flower Fritters
April 18, 2012 § 3 Comments
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.
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.
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.
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.