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Dandelion Fritters

Gather dandelion flowers on a sunny morning after the dew has dried. Inspect them carefully for tiny ants while still outdoors (if you find any, tap the flower to get them scurry out ), then rinse in cool water and pat dry with paper towels. You’ll need about 3 cups of flower heads for this recipe.


1 cup bread crumbs

1 teaspoon dried thyme

1 teaspoon dried parsley

1 large egg

1 cup organic milk

3 cups dandelion flowers


Mix breadcrumbs, thyme and parsley in a small bowl; set aside. Combine egg and milk in a bowl with a whisk. Dip flowers, one at a time, in the egg mixture and then in the bread crumbs to coat. Working in batches, fry the fritters in vegetable or coconut oil in a skillet until golden brown. Drain on paper towels.

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