The dandelions are in full bloom, which means I can finally make one of my all-time favorite dandelion treats. I look forward to these every year, and this year is my first year making them Primal. I'm really impressed with the way they turned out, and it's all thanks to Emily over at Joyful Abode, and her wonderful waffle batter. It worked PERFECTLY for this recipe, and has given me lots of ideas for deep fried goodies.
I did modify it just a tad since I didn't have some of the ingredients, but it worked nicely. Wow, these are so good. I can't stop eating them!
Most people wouldn't think of eating flowers, let alone dandelions, the bane of gardeners and lawn keepers everywhere. They're actually really good, and taste somewhat like battered and fried mushrooms. Even my sister who lives for processed, chemical-laden food likes them. I swear, if everyone knew how good they were, they'd be farming dandelions.
1 large bowl of dandelion flowers (about 50)
2 Tbsp melted tallow
3 Tbsp coconut milk
2 Tbsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
3 Tbsp coconut flour
Sweetener, spices, seasonings to taste.
You will also need grease for frying and a plate lined with paper towels.
Start by mixing your batter ingredients together. This would be a good time to send the kiddos out to pick dandelion flowers. It was always a game for us, hunting down the biggest, fluffiest flowers. If you don't have any kids to do your picking, simply mix your batter together and let it rest while you do the picking. Get the biggest flowers you can find. They'll make much more impressive fritters.
While your fat heats up, make sure all the stems are removed from your flowers. You'll want to keep the greens at the base of the flower, however. When the grease is hot, take a flower by its base and dunk it into the batter, getting it well coated. Don't be afraid to get your fingers in there! Besides, the batter tastes good. I probably ate a cup of it by time I got all the fritters made.
When your flowers start to brown around the edges, gently flip them over to cook the bottom side. You'll want them to get good and brown. If your dandelions are undercooked you'll get a bitter surprise.
Remove the fritters from the grease and let them drain on the paper towels.
No matter what taste you prefer, these are a yummy seasonal snack. Feel free to experiment with spices and condiments, and let me know what you come up with. I'm always looking for new flavor combinations.
Baby Robin Update: