The appearance of dandelion flowers can be a signal for some to get out the lawn mower, but for us herbalists, it’s a call to make fritters! Lightly breaded in a garlicky, chickpea flour batter, these fritters are crisp and delicious, perfect for dipping in your favorite sauce. They’re also packed with nutrients, containing almost 100 times the antioxidant levels found in the roots. You can find dandelion flowers well into the summer, but the earliest blooms tend to be the most tender, so be sure to take advantage soon.
- 2 cups freshly picked dandelion flowers
- 1/2 cup chickpea flour
- 1/2 cup beer or water
- 1 clove garlic
- large pinch of salt
- heat tolerant oil like coconut or ghee
Note: While dandelions are fairly easy to identify, it’s always best to confirm you’ve properly identified the plant before consuming. Make sure you harvest from a safe, unpolluted area.
Submerge the flowers in a bowl of cold water to clean them, then place on a clean towel to dry.
Whisk together the chickpea flour, water or beer, garlic and salt together in a medium sized bowl until smooth.
Add two heaping spoonfuls of your chosen oil to a frying pan placed over medium heat. When a little water splashed into the pan sizzles, it’s time to make your fritters.
Holding them flower side down, dip each blossom into the batter, shaking off any excess, then place into the hot oil. Continue until you’ve filled the pan. Fry each blossom about 1 minute, until golden brown, then flip and continue to fry on the stem side for another minute. You may need to add more oil between batches.
Place on paper towels to absorb excess oil and sprinkle with a little extra salt. Serve with salsa, minted yogurt or any dip of your choosing.