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Dandelion Fritters

Dandelion Fritters


  • 2 Cups Dandelion Buds and Blossoms washed
  • 1 1/4 tsp Salt to taste
  • 1 Tbsp Lemon Juice
  • 1 Cup All-Purpose Flower
  • 1 Cup Cornmeal
  • 1/4 tsp Pepper or Pepperweed Seeds
  • 1/2 tsp Chile Powder
  • 1 Tbsp Fresh Thyme or 1 tsp Dried Thyme
  • 1 Egg
  • 1/4 Cup Milk
  • 2 Cups Canola Oil


  • Collect dandelion buds and blossoms from a clean location (no pesticides and at least 15 feet from a road!) Pit them in a bowl with several cups of water, lemon juice, and 1 Tbsp salt, dissolved.
  • In a bowl, sift together flour, cornmeal, salt, pepper, and chile powder.
  • Add thyme, and mix well.
  • In a small bowl, whisk together egg and milk.
  • Pour egg mixture into flour and stir until well combined to form a batter.
  • Pour 1 inch of oil into a skillet, cast iron preferred. Heat oil to 375 degrees.
  • Gently dip each flower into batter.
  • Carefully place in hot oil; do not crowd.
  • Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary.
  • Drain on paper towels. Salt lightly.
  • Serve hot and enjoy!