The dandies have come out in full force and our yard looks like it's covered with a thousand tiny suns. (okay, maybe more than a thousand) We've had bouquets in the house, been wishing on puffs, eating leaves, picking flowers and digging roots. The dandelion is such a useful plant.
Dandelion "honey" is one of my kids' favorites, and they've been requesting it and dandelion bread already. I was in the mood for something a little more savory the other night so instead I made some fritters.
The kids gathered a basket of nice, full, dandelion flowers and I cut some chives from the herb garden. We had some leftover corn in the fridge and some cheddar cheese so they went into the mix as well. I stirred it all into a batter and deep-fried them. The result was a fritter that was crispy on the outside and puffy on the inside with a mildly sweet/oniony flavor. They were really good with a little dip in ranch dressing.
2 cups dandelion petals, greens removed (I cut mine off as seen here)
1 cup finely grated cheddar
1 cup cooked corn (I bet other veg would be good too)
1/4 chopped chives
mix into batter:
1 cup flour
3/4 cup milk with 1/2 tsp vinegar added
1 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
Stir until everything is good and goopy. It shouldn't be runny, but if it is, add a bit more flour.
Drop mixture using a table spoon into medium-hot oil in a sturdy pan. They cook quickly. Flip when they're a deep golden tan. Place on a wire rack or towel to drain.
You can wash your dandelion petals if you'd like. If you trust the source to be free of pesticides and pet "traffic" you can skip it. We pick from a clean area so we generally skip it.
The dandelion petals give pretty little flecks of color to not only fritters and breads, but cookies, ice cream, and more. My husband isn't a fan of the dandelion-covered yard but I'm hoping to change his mind through food...he'll eventually see it my way. Maybe.
Happy Weekend, everyone!