Did you know that every part of the dandelion is edible? The roots can be cooked like turnips, or dried and made into a tea. The tender new spring leaves can be eaten raw, but later in the season, they are best when cooked as you would mustard greens. They have a distinctive bitter flavor.
The blossoms are sweeter, especially the interior yellow petals. You can pull out the petals and enjoy them as a garnish or in salads, and they are delicious as fritters.
Dandelion flower fritters
Ingredients
12-15 freshly picked dandelion flowers (removed from stem, rinsed and dried)
1 cup all-purpose flour
1 egg, lightly beaten
½ teaspoon Kosher salt
A few turns of black pepper
½ cup peanut oil (or more as needed for frying)
Instructions
Place the egg in a shallow bowl. Blend the flour, salt and pepper on a dinner plate or in a shallow bowl.
Drop five blossoms into the egg and toss with a fork to coat each flower. Transfer each blossom into the flour mixture, flip and turn with a fork until they are fully dusted with flour. Repeat with the rest of the flowers.
Heat the oil in a heavy skillet until shimmering. Drop each of the batter coated flowers into the hot oil, petal side down. Cook until they are slightly brown, then turn each one to brown the other side. You may need to cook these in batches.
Serve the fritters right away, as an appetizer.
