It’s spring and the dandelions are cropping up all over Vancouver Island. That means it’s time for dandelion fritters! Now, I know dandelion fritters aren’t exactly news. However, neither are chocolate chip cookies and that hasn’t stopped bakers from sharing a bazillion different recipes online. No one complains about too many cookie options and I think dandelion fritter recipes deserve the same enthusiasm. PLUS, these ones are made with everyone’s favourite relict crop—emmer!
They’re are an absolute pleasure to make. All you need is a clean dandelion patch and some time. From gathering the sunshiney dandelion blossoms to the dipping and frying, you’re forced to slow down and pay attention to what you’re doing. The whole process is wonderfully therapeutic.
- Dandelion blossoms (this recipe will batter a good 2 cups of blossoms)
- 1 cup of whole milk
- 1 farm fresh egg
- 3/4 cup white or whole wheat flour
- 1/4 cup Emmer flour
- pinch of salt
- Vanilla/spices/chopped crow garlic – optional
- Olive or vegetable oil for frying. Coconut oil also works well.
Gather your dandelion blossoms once the sun is up and shining and the blossoms are opened all the way up. It’s a good idea to leave a little bit of stem on the blossoms to make dipping them in the flour mixture easier. That’s a hindsight-20/20 tip for you. Also, make sure you’re picking from a clean, Round-Up-free area. Very important. While you’re at it, you may as well pick some dandelion leaves for salad, pesto, crisps & whatnot.
Rinse your blossoms in cool water and give them a good shake—preferably outside. You want to eliminate excess water and give the all the little bugs an opportunity to re-home themselves.
Combine the egg, milk & flour in a bowl—mixing until smooth. Emmer is heavier than other flours and tends to settle at the bottom of the bowl. Just remember to stir the batter from time to time as you make your fritters.
Now you must decide what sort of a fritter mood you’re in. If you’re leaning toward sweet, you can add a little vanilla or cinnamon—maybe even some cardamom. Why not? If it’s savoury you crave, add finely chopped crow garlic (or chives) or rosemary, or cumin, or…you get the picture. Get creative. Or be a purist. They’re you’re dandelions now.
Heat oil over medium heat. I like to use a shallow & wide cast-iron skillet for these.
Take your blossoms by the wee bit of stem someone so thoughtfully reminded you to retain and dip them into your batter. You want to make sure the flower is totally covered.
Drop the drippy flowers face down into the pan. When they’re golden brown, flip them over and cook the other side.
Transfer finished fritters to a serving bowl or keep them warm in the oven until you’re ready to serve.
We had ours with warmed maple syrup along with mugs of strong hot tea. It was as wonderful as eating flowers for breakfast ought to be. They’re a bit of work, but not a chore to make. When the next lazy sunny morning comes along, I’m think I’ll experiment with pakora-inspired fritters and chutney. Counting down the days…