Tuesday, April 22, 2014

Dandelion Fritters

While some folks fret over getting dandelions out of their yards, others eat them!
They're good for you!
And- - -you can eat the entire plant :)
Blissful, huh?

The greens can be eaten in a salad or cooked as you would other greens, the root can be dried and or/roasted and ground and used as you would coffee.

The flowers can be used to make jelly and syrup, stuffed in cakes, muffins, or pancakes- and as you see here, they can be fried.

 You can dip and fry each flower individually or stir them all in your batter and drop by spoonfuls into hot grease- uhm- lard :)
When cooked this way, they hardly have any taste, but my mind seems to trick me into almost thinking it's squash, except much milder. The texture? Sorta chewy, and good!

You can mix up a whole grain batter if you like but this is quick, frugal, and easy....and being from the south, frying cornmeal, especially in lard, is tops!


2 cups rinsed, drained dandelion flowers
1 cup self-rising cornmeal (or flour, or half and half, or whole grain with salt and soda)
1 egg, beaten
1 cup of milk

Mix flour/meal, egg, and milk. Dip individual dandelions in batter and drop them into hot oil.
You can also stir the flowers into the batter and drop by tablespoons into hot oil.
Fry on each side until golden.
Drain on paper towel.
Serve plain, salt and peppered, or with a dip, such as Ranch.

Song of Sol. 2:12  The flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land...

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