Ingredients
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2 Handfuls Dandelion Flower Headswashed
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300g Plain White Flour
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1 Egg
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200ml Milk
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For frying Olive Oil
Directions
This foraging recipe for dandelions is a really simple dish that lets you enjoy the health benefits of the edible flowers in a fritter batter. Eat plain or drizzle with maple syrup, honey, or even roll them in icing sugar while they are still warm. Edible dandelion flowers are a fabulous way to add a touch of wild to your meal! Dandelions have a long list of health benefits. I’m not a doctor so I’ll let you research that yourself but they’re they’re supposed to help reduce blood pressure, cholesterol and they contain plenty of potent antioxidents!
This is the final installment of a series of wild foraging recipes from Tony Smith. You can check out the first two foraging recipes here – Wild Garlic Mayo and Wood Sorrel Tarts!
When foraging for wild food, you must be able to correctly identify what you are picking, otherwise you should not eat it. Never eat any wild food without multiple sources of positive identification. Do not eat any wild plants or mushrooms just from viewing this website. SOME WILD PLANTS AND MUSHROOMS IN THE UK AND IRELAND ARE DEADLY POISONOUS. You use the content in this website at your own risk.
Steps
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1
Done
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Mix the milk, flour and egg and beat until blended well. |
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2
Done
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Warm some olive oil in a pan on the stove (keeping it on medium heat). Holding the underneath of the flowers, dip into the batter until totally covered in the fritter batter then place into skillet, flower side down. |
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3
Done
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Once they are brown, flip and brown the other side. If need be, continue flipping until the batter coating is light brown. |
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4
Done
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Remove from oil and allow excess oil to soak onto a towel or paper towel. |
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5
Done
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Eat plain or drizzle with maple syrup, honey, or even roll them in icing sugar while they are still warm. |
