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Dandelion Fritters

Take advantage of your backyard weeds for free, delicious, and healthy wild food with these easy dandelion flower fritters.

Like most delicious recipes, these dandelion fritters come together with simple pantry ingredients. The only slightly unusual thing would be the foraged dandelion flowers.

As spring settles in and the dandelions bloom, be sure to harvest some for a different and fun side dish that can complement most any meal.

A plate stacked with cooked fritters with 2 dandelion flowers in front. Text overlay reads: dandelion fritters.

Harvesting Dandelions

For this recipe, you’ll need approximately 2 cups of freshly picked dandelion flowers.

You want to cut the dandelion heads when they are fully open.

Simply snip where the base of the flower connects to the step. You’ll be using the entire flower top for this recipe.

A dandelion flower in bloom in a lawn with more dandelions in the background.

Give the dandelions a quick rinse under cool water or wipe with a damp cloth, like one would do with mushrooms.

Don’t get them too wet. But do remove any dirt, bugs, or anything else you might not want to ingest.

Let the surface water dry a bit – but also not terribly long. Don’t let the flowers close up.

Batter Options

This is a pretty straightforward deep fry batter. Nothing fancy but there are likely a few options to switch it up.

I didn’t test it, but I don’t see why a 1-to-1 gluten-free flour couldn’t replace the all-purpose flour in this recipe. A whole grain flour could also likely work.

A fine corn meal could likely replace the masa harina.

A plate stacked with cooked fritters with 2 dandelion flowers in front.

One bit of caution – different flours absorb liquid differently so add more or less milk as necessary.

Any milk – cow, goat, non-dairy will work go with your favorite or what’s on hand.

Honestly, this is a very easy recipe with which to make personal and experiment with to find what your family enjoys most.

Additional Flavor

Feel free to add up to a half teaspoon of dried spice to the batter (more or less to taste). Think, onion powder, garlic powder, chili powder, taco seasoning, etc. for a different kind of flavor profile.

Don’t skip or skimp on the salt and pepper. The flavor will be incredibly bland without the salt and pepper.

Make Them Sweet

Fritters can be savory as the recipe is written below, but they can also be sweet donut-like treats.

Because dandelion flowers do have a faint honey-like flavor, these fritters can lend themselves to the sweet variety.

Dandelions blooming in a lawn.

Add a couple Tablespoons (more or less to taste) to the batter and fry as usual.

Dust with powdered sugar while still warm and serve.

Alternatively, serve with maple syrup for dipping.

Deep Frying

Use your favorite fat to deep fry the fritters.

Any vegetable oil would likely work. I opted for lard as I generally have some that I’ve rendered in the freezer and it’s inexpensive. It also does a fabulous job.

I used a cast iron skillet to the do the deep frying but any pot could likely work.

Do get the oil hot, around 350 degrees Fahrenheit for frying. Add just a few fritters at a time being sure not to crowd the pan and drop the oil temperature too much.

After frying, keep the cooked fritters on a towel to drain and in a warm oven while you finish frying so that they all stay hot for serving.

A plate stacked with cooked fritters with dandelion flowers on top. Text overlay reads: how to make dandelion fritters.

How to Serve

Serve the fritters while still warm for best flavor and crunch.

Plate them along with favorite dips like ranch dressing, honey mustard, salsa, etc.

Use fritters as a side dish alternative to things like french fries or chips.

These do not make good leftovers so be sure to eat them up in one sitting.

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Yield: 2 Cups

Dandelion Fritters Recipe

A plate stacked with cooked fritters with 2 dandelion flowers on top.

Gather dinner from your home yard or nearby park with these fritters.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Cups Dandelion Flower Heads
  • 1/2 Cup Unbleached, All-Purpose Flour
  • 1/2 Cup Masa Harina
  • 1 Egg
  • 1/2 Cup Milk
  • 1/4 teaspoon Salt
  • Pinch Black Pepper
  • Oil, for Frying

Instructions

  1. In a cast iron pan or other heavy pot for frying, heat about 2 inches of oil.
  2. While the oil is preheating, make the batter.
  3. Whisk together the flour, masa harina, salt and pepper.
  4. Beat in the egg and milk.
  5. Dip the flowers into the batter. A few at a time. Make sure the entire flower head is coated in the batter.
  6. Make sure the oil has heated to 350 degrees Fahrenheit.
  7. Drop the battered flowers into the hot oil, making sure not to crowd the pan.
  8. Let the flowers cook for about 2 minutes, and flip over. Cook for another two minutes or until golden brown.
  9. Remove from the hot oil and drain on paper towels or newspapers.
  10. Keep the fried fritters warm in the oven and repeat until all the flowers have been used.
  11. Serve warm.

Notes

If the batter thickens up while frying, add more milk as necessary to thin it out for dipping.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 115Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 110mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 4g

We try but cannot 100% guarantee the accuracy of this nutritional information.

Thanks for sharing!

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