Remember Dandelions? Those bright yellow flowers that turn into little puffy balls of seeds that fly like little parachutes once you give them a big blow. In fact, in Germany we call them something like “blowing flowers” and as a child I loved to collect a whole bunch of them and then let them all fly at the same time…
Anyways, turns out you can do a lot more with those flowers than annoying your peers by blowing seeds in their faces. Apart from uses in traditional medicine (Chinese medicinal practitioners traditionally used dandelion to treat digestive disorders, appendicitis, and breast problems such as inflammation or lack of milk flow while in Europe, herbalists incorporated it into remedies for fever, boils, eye problems, diabetes, and diarrhea) they can also be used in various recipes!
Like these dandelion fritters:
What you’ll need:
dandelion heads, about 20
1 cup milk
1 cup flour
pinch of salt
oil for cooking
This is how it works:
In a medium bowl, whisk together the egg and the milk. Stir in the flour and the salt and your batter is ready to go.
Heat a little oil in a skillet. Take the dandelion heads and dip them in the batter. Cook each fritter for about 3 minutes on each side until they are lightly browned.
I love to have them with a nice big salad. They also make a nice sweet treat if you drizzle them with honey and maybe add some brown sugar and/or cinnamon to the batter.