Dandelion Flower Fritters
Crispy, golden fritters made from foraged dandelion blossoms. A delightful springtime snack with a light, savory batter and floral twist—perfect with dips, honey, or a sprinkle of sea salt.
Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon cornstarch for crispiness
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 egg
- 2/3 cup milk or sparkling water for extra fluff
- 1 pinch garlic powder or herbs optional
- 1/2 inch neutral oil for frying, like canola or sunflower
- 30–40 fresh dandelion blossoms unsprayed, cleaned and patted dry
- to taste sea salt for sprinkling
Instructions
- Harvest dandelion flowers from a clean, chemical-free area. Choose fully bloomed, open blossoms and snip them just below the head. Rinse gently and pat dry.
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and optional garlic powder or herbs.
- Add egg and milk (or sparkling water) to the dry ingredients and whisk until smooth. The batter should be light and coat the blossoms without dripping excessively.
- Heat about 1/2 inch of neutral oil in a skillet over medium-high heat.
- Dip each dandelion blossom into the batter, coating just the flower head. Let excess drip off.
- Place flower-side down in the hot oil and fry in small batches until golden and crisp, about 2 minutes per side.
- Remove fritters and drain on paper towels. Sprinkle immediately with sea salt.
- Serve warm with optional honey drizzle, dipping sauces like garlic aioli or sriracha mayo, or enjoy plain.
Notes
Make it gluten-free by using a 1:1 GF flour blend and extra cornstarch. For a vegan version, replace the egg with 1 tbsp flaxseed + 3 tbsp water (let sit 5 minutes). These are best eaten fresh, but you can reheat them in a skillet or toaster oven. Try a spring platter with other edible flowers like zucchini blossoms or wild chives!