Natural Life Magazine

Naturepedic
Digging Deep in the Garden
Natural Life's Green and Healthy Homes
Food and Fellowship
Free Range Learning by Laura Grace Weldon
The Green Interview

Natural Child Magazine
For the Sake of our Children by Leandre Bergeron
Child's Play Magazine
Life Learning Magazine
Life Learning Book
Bringing it Home
Beyond School
Challenging Assumptions in Education

Fried Dandelion Blossoms
by Laura Grace Weldon

dandelion blossoms Gather dandelion flowers from areas free of chemical treatments or fertilizer. Pick in a sunny part of the day so the flowers are fully open, then prepare right away so the flowers don’t close.

Cut away the stem, as this is bitter, leaving only the green part holding the flower together.

Douse briefly in salt water (to flush out any lurking bugs). Dry flowers on dish towels while you prepare batter.

Ingredients
3 to 4 cups dandelion flowers, prepared as above
1 cup milk (dairy, soy, almond, oat, any variety)
1 egg (or equivalent egg replacer product)
1 cup flour (slightly smaller amount of any whole grain alternative)
1/2 teaspoon salt
oil (frying is best with healthful oils which don’t break down at high temperatures; try safflower oil, coconut oil, or olive oil)

Method
1. Combine milk, egg, flour, and salt in wide bowl. Mix well. Heat an inch or two of oil in skillet (350-375 degrees F).

2. Drop a dozen or so blossoms into the batter, stir gently to coat. Lift out with a slotted spoon or fork. It’s best to hold the bowl over the skillet as you drop each blossom into the hot oil.

3. Turn the flowers over to brown on both sides. Remove with a slotted spatula to drain briefly on paper towels. Continue to fry the remaining flowers using the same steps. Toss the cooked dandelions with sugar and cinnamon...or salt and your choice of savory flavorings such as garlic, pepper, or chili powder.

4. Making flower fritters is a speedier method than frying individual flowers. Simply drop flowers and batter into the oil by the spoonful, then turn like a pancake. Serve with jam, maple syrup, or honey. Or try savory toppings like mustard, ketchup, or barbeque sauce. These fritters are endlessly adaptable. Try adding sunflower or sesame seeds to the batter and serve with either the sweet or savory toppings.

This recipe accompanies and article about dandelions found here.

Laura Grace Weldon's four children are still unaware that their early spring salads contain dandelion leaves. She is the author of the book Free Range Learning: How Homeschooling Changes Everything. Visit her at www.lauragraceweldon.com.

     

 

 

Natural Life Books

Advertise with Natural Life Magazine

Natural Life Magazine

Copyright 1976 - 2017 Life Media

Contact  |  Privacy Policy