Print

Dandelion Fritters

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dandelion fritters are a crisp, flavorful way to enjoy the delicate blossoms of this common wildflower. Lightly battered and fried until golden, they feature a tender, floral interior and a savory, seasoned exterior. Perfect as an appetizer, snack, or side dish, these fritters bring a touch of springtime elegance to any meal.

Ingredients

Canola oil for frying (or substitute regular olive oil)

2 cups freshly picked dandelion flowers, washed

1 cup all-purpose flour

½ cup corn flour

¼ cup milk (or plant-based milk for vegan)

1 large egg (or flax egg for vegan)

1 teaspoon fresh thyme, chopped

½ teaspoon smoked paprika (optional)

½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

Fresh chives, chopped, for garnish

Mayonnaise, ketchup, or your favorite dipping sauce

Instructions

  1. In a medium bowl, whisk together all-purpose flour, corn flour, milk, egg, thyme, smoked paprika, salt, and pepper until smooth.
  2. Heat a few tablespoons of canola oil in a large skillet over medium heat.
  3. Dip each dandelion flower into the batter, coating evenly.
  4. Carefully place battered flowers into hot oil, frying in batches to avoid overcrowding.
  5. Fry 2–3 minutes per side until golden and crisp.
  6. Remove fritters with a slotted spoon and drain on paper towels.
  7. Garnish with chopped chives and serve immediately with dipping sauce.

Notes

Use pesticide-free, fully washed dandelions.

Do not overcrowd the pan to prevent soggy fritters.

For vegan option, substitute milk and egg as indicated.

Optional variations: add Parmesan, swap herbs, add cayenne, or make gluten-free.

Best served fresh; reheat gently to maintain crispness.

Nutrition

Find it online: https://familydinnercooking.com/dandelion-fritters/