You can have them savoury with salt and pepper, and sweet, with lemon and sugar. Hold your dandelion by the green bit and eat the yellow, as you would with a strawberry. There’s nothing wrong with the green bit, it’s just a bit bitter.
Dandelions don’t keep very long, so you need to cook them as soon as you get home. Once fried, eat them immediately.
Dandelions are high in loads of vitamins. Just for interest sake, a cup of dandelions contains:
Vitamin A 112%,
Vitamin C 32%,
Vitamin E
9%,
Vitamin K 535% of your daily requirements. So they’re pretty healthy, and a great way of getting good vitamins into yourself and children.
Dandelion Fritters
Prep time
Cook time
Total time
My children and I love foraging for Dandelions! It's such a fun afternoon's activity, involving them in and leading to dinner. Pop some water in the freezer before you go out, pick just what you'll eat, pick at the flower as you don't need the whole stem, and don't eat much of the green bit (it's bitter). Always soak dandelions in salted water for a while to get the bugs out and use the coldest water you can to make the batter.
Author: Luschka
Recipe type: Foraged Food, Fried
Ingredients
- 10 -15 Dandelion flowers per person trimmed so that there’s no bitter stalk, and washed
- 1 medium egg
- 225ml ice-cold water
- 100g plain flour
- Optional extras:
- Lemon juice
- Icing sugar
- Mustard
- Salt
- Pepper
Instructions
- Beat the egg in a bowl and add the iced water. The water must be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.
- Lightly mix in the flour with a fork and beat gently. Don’t worry too much about lumps.
- Dip the dandelions in the batter, and drop in hot oil. The oil should ideally be at 180C/350F for cooking dandelions; if the dandelions sink to the bottom of the oil, the temperature is too high.
- Fry till golden brown, then remove and place on paper towel
- For a sweet treat, drizzle lemon juice over, then dip in icing sugar. For a salty treat, dip in mustard, or our favourite, sprinkle over salt and pepper and enjoy!
Reposted from Diary of a First Child
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