Dandelions are one of my favorite flowers. I love that they are such a vibrant yellow color and that in the spring you can find them almost anywhere there is grass. They get a bad rap and people do all sorts of things to kill them, but the truth is they are edible, delicious and nutritious. When you make this recipe, make sure you get your dandelions from a spot that wasn’t treated with chemicals.
What’s in the Magic
Dandelion flower tops
1 organic and free-range egg
1 cup organic coconut milk
1 cup organic flour (I use brown rice, buckwheat or coconut flour)
How to Make the Magic:
- On a sunny day find of field of dandelions and run through it
- Gather dandelion tops after your frolic
- Rinse in cool water to remove any critters or debris and let then them dry while getting the batter ready.
- To make the batter, combine egg, milk, and flour in a bowl and mix until all lumps are gone. If you like your fritters a little sweeter you can add real maple syrup or honey. If you like them savory add in some rosemary, basil or sage. If you like them spicy add in some cayenne pepper.
- Grease up your skillet on the stove with coconut oil over medium heat.
- Take one of the flowers, hold it by the greens at the base, dip into the batter, and twirl until the flower is covered in batter. This step is made easier when done to Holly Bowling’s version of Phish’s twist.
- Drop it into the skillet, flower side down. Rage rest repeat until the skillet is full.
- When the fritters are lightly browned, flip em over and brown on the other side.
- When finished, remove from the pan and put them on a plate.
Photo from gatherandgrow.org
Feel free to share this recipe with your friends <3
The awesome in me sees and bows to the awesome in you,