Dandelion Blossom Fritters

I grew up in the foothills of the Rocky Mountains, where sagebrush, pine trees and prickly pear cactus flourished.  Needless to say there was little in the way of manicured lawn, what little we did have was generally a sea of dandelions.  My sister and I learned to forage for edible plants at a young age, as our mother was a botanist and our father was a renaissance man of sorts, and dandelions were one of the easiest and, thanks to my parents, tastiest finds.  I have fond memories of fresh dandelion blossoms being batter and fried for an afternoon snack or side dish at dinner.  I recently relocated to Montana, where spring is just beginning and the many of the lawns host their fair share of dandelions and fritters were on my mind.  They are just as easy and delicious as I remember them being, providing a great use for an otherwise common weed.   Dandelion blossom fritters pair well with buckwheat flatbread and rye or wheat berry salad. 

The blossoms should be used immediately and may be rinsed, but are easier to fry dry.

2 c dandelion blossoms, stems removed

1 large egg

¼ c flour

¼ c milk

2 tbsp oil

salt and pepper

1. In a small bowl, whisk the egg, milk and flour together until smooth.  Season the batter with salt and pepper.  Makes about one cup of batter.

2. Place the oil in a medium skill over medium heat.  Once the oil is heated, dip a dandelion blossom in the batter, holding the flower by the bottom to fully submerge the blossom in the batter, gently shake and place in the skillet.  Repeat the process until the skillet is full.  Fry the blossoms until golden brown, flipping as needed, about 1 minute.  Remove the blossoms and set aside drain on a paper towel, while continuing to fry the remaining blossoms. 

3. Season the fritters with salt and pepper as desired.  Serve immediately.

Serves 3-4