“Eat ’em to beat ’em.” Though it’s best to leave the first dandelions of the season for the bees as their first spring food, by late May or early June there is always more than enough to go around. This recipe is not only a wonderful way to use up those weeds before they take over the garden, but also a delicious and nutritious way to help kids become more adventurous eaters.
This recipe will make enough batter for at least 5-6 dozen fritters
• 60-100 dandelion blossoms
• 1⁄4 cup Arrowroot powder
• 1/2 cup Sweet rice powder
•1⁄2 tsp Baking powder
•1⁄4 tsp. Guar gum
• 1⁄4 tsp. Sea salt
• 1 beaten egg
• 1⁄2 cup Milk or alternative 1⁄2 cup water
More liquid if needed
For deep frying:
Pastured lard or coconut oil
Head outside on a beautiful day in May or early June when there are dandelions as far as the eye can see. Pick at least a medium-sized bowl full of just the yellow blossoms. Be sure to only pick from a safe place that hasn’t been sprayed. Don’t include the stem or leaves as they can be quite bitter.
Combine dry ingredients in one large bowl. Combine wet ingredients in another. When mixed thoroughly, combine both.
Meanwhile, heat approx. 1 inch of oil in a pot on the stove.
Coat each blossom individually in the batter, then drop a few pieces at a time in the hot oil.
Turn over once the bottoms start to brown and crisp.
Cook on both sides, then remove with tongs or a metal mesh strainer, and drain on a paper towel.