Honeyed Dandelion Fritters

 

3/4 cup all-purpose white or whole wheat pastry flour (or gluten-free flour mix)

1/4 cup cornmeal

1 tsp. baking powder

Pinch of sea salt

1 egg

1 cup milk (or any dairy-free milk substitute)

1 T. honey

1 tsp. vanilla

1/4 tsp. each ground cardamom and cinnamon

High temperature oil for frying (such as coconut, sunflower, canola or peanut)

2 cups freshly picked dandelion flowers*

 

Heat oil in a deep skillet over medium-high heat.  In a medium bowl, sift together flour, cornmeal, baking powder and salt. In another larger bowl, whisk together egg, milk, honey, vanilla and spices. Whisk the flour mix into the liquid mix just until smooth.  Pick up each dandelion flower by its base, dip in the batter, and fry flower-side down. Repeat to fill, but not overcrowd, the pan. Flip each fritter once it is golden brown to fry the other side, then remove with a slotted spoon to drain on paper towels.  Serve while still warm, drizzled with honey. Try them with vanilla ice cream for an over-the-top treat!  Dandelion flowers must be freshly picked or else they close up. Late morning or early afternoon are the best times to pick. If you’re up for more work, you can remove the bitter tasting downward-facing green bracts at bottom of each flower.