I have wonderful memories of my children helping me gather the pretty yellow dandelion flowers when they were young. Oh how they used to beg for their dandelion fritters. So easy, and so delicious! It’s best to gather the flowers, stem attached, during the day when the flowers are open. Just rinse, trim stem (leave some stem – makes for easy turning). Plan on frying right away after rinsing so flowers do not close up.
- 2 cups dandelion flowers rinsed and patted dry
- 1 egg
- 1 cup organic corn meal (or gluten-free flour)
- 1 cup coconut milk (or other non-dairy milk)
- coconut oil
- salt & pepper to taste
- cayenne pepper
- Rinse flowers to get rid of any debris or stray bugs, and allow to dry while making the batter.
- In a small bowl, whisk egg until smooth; add corn meal and milk. Stir until batter is smooth. Add seasonings, stir again.
- Meanwhile heat a skillet and add coconut oil.
- Dip each flower, holding onto the stem, into the batter and twirl so as to full cover.
- Carefully position each batter-covered flower into hot skillet so as not to touch one another.
- Fry until golden brown, adding coconut oil as needed. Turn and fry the other side.
- Drain on paper towel.
- Serve and watch them smile!
Another option is the pull apart the yellow petals and stir into batter, cooking batter like a pancake. Yum!