Dandelion Fritters

 

Dandelions, as I write this, are in full flower. Brightening the paths and verges everywhere, with a splash of sunshine. A much-maligned genus for its self-seeding habit and classed as a weed in this country. Throughout Europe, it is still valued, used and eaten as a wild herb. It is high in vitamins A, C and K plus iron, manganese, calcium and potassium. 

The root is commonly known to be used as a caffeine-free coffee substitute. Chop into small pieces and allow to dry. Then roast in the oven till chocolate brown, cool then grind and use as ground coffee. 

The greens can be used in salads adding a slight chicory flavour, or sauteed in olive oil, adding a touch of garlic and chilli giving a tasty side dish. 

Flower petals can be ground with sugar to produce a pleasing yellow fragrant sweetener, or added to rice when cooking as a poor man's saffron. 

My preferred use for the flowers is this simple tasty recipe:

2 cups freshly picked dandelion flowers

1 cup self-raising flour

1/2-1tsp salt depending on taste (I use my onion salt for a flavour boost)

1/2 cup water or enough to make a thick batter

Wash the flowers in some salted water and allow them to sit in the water for ten minutes to help release any detritus trapped in the petals, then drain well.

In a mixing bowl add the flowers, flour, salt and water. Mix well to produce a thick batter adding more water if required.

Heat a heavy-based pan with a little oil for frying. Then add the batter a good spoonful at a time to produce fritters. Fry a few minutes on each side til a nice golden crispy outer is formed. 

Put on paper to drain then serve with a dip or sauce of your liking.