Dandelion Flower Fritters with Wild Rose-Infused Honey
To me Dandelions equal spring and I’m always sure to make this fairy-fare recipe at least once a season, usually around Beltane. If you want to make these- be warned- Dandelion flowers have a fast season, usually blooming for just a few weeks, so my advice is not to wait if this recipe calls to you! Another little tip for making these- Dandelion flowers close-up in the late afternoon and evening and some of their folk names actually speak to this, such as Clockflower and Telltime, and they tend to stay closed on cloudy and rainy days too. And they will close-up in the evening even after they’ve been picked so you can’t pick them with the plan of making them the next day- Dandelion requires that you make a day of it!
Another part of the fun of this recipe is picking edible flowers for the garnish. I almost always choose Violets, since they bloom at the same time as Dandelions and are one my favorite plants ever, but some other ideas are Forsythia, Apple Blossoms, Pear Blossoms, Cherry Blossoms, Peach Blossoms, and Tulips, all of which bloom around the same time as Dandelion and are edible!
And although, yes, we’re essentially deep-frying these, they are medicinal! Dandelion flowers are very rich in beta-carotene, which is what gives them their brilliant yellow color. Beta-carotene is a precursor to Vitamin A in the body and is converted into Vitamin A in the liver. This essential and fat-soluble vitamin (maybe frying them isn’t actually the worst idea!) contributes to eye health, immune health, and the health of the heart, liver, and kidneys and getting it from food sources is always ideal so eat away! And you can read more about the medicine of Dandelion here.
And now for the recipe!
Dandelion Flower Fritters with Wild Rose-Infused Honey
Ingredients:
40-50 Dandelion flowers, picked with long stems intact
2 tbsp cornmeal
2 tbsp brown rice flour (can also use any gluten-free flour like almond, teff, etc and wheat flour works great too)
1/2 c milk (dairy or non-dairy works great, we usually use almond milk)
1 egg
Pinch salt
2 tbsp Wild Rose-infused honey (you can also use regular honey or an herb-infused honey of choice!)
3/4-1 cup Coconut Oil
Directions:
Start, of course, by picking your Dandelions! As I mentioned, be aware that they close-up on cloudy days and also in the late afternoon and evening, even if they’ve already been picked! So, you’ll want to make these during the day. Pick them with the stems as this helps make the frying process easier. Enjoy this amazing spring moment- cherish it! Dandelion flowers are truly the sun incarnate. Next make your batter with the ingredients above and mix well. Heat coconut oil in a frying pan- you’ll need lots, enough so you can fully dip the batter-covered flowers in it so they’re submerged in the oil so the batter fully cooks. Then grab a flower by the stem and dip the flower head into the batter and then place in the pan face-down in the coconut oil....again being sure you’ve added enough oil so the flowers are completely submerged in it! Fry for a few minutes until golden and crispy and then let cool on a plate, decorate with your favorite spring flowers, and enjoy your fairy feast! Also, kids LOVE to help make (and eat) these. Enjoy!
