Go Back
Crispy Dandelion Fritters
Stephanie Moore

Crispy Dandelion Fritters

You won't believe this dandelion recipe! These crispy fritters transform foraged greens into a surprisingly delicious, savory appetizer with a zesty lemon aioli.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Foraged
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups young dandelion greens, washed, de-bittered, and dried
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 1 cup cold sparkling water
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 cups vegetable oil, for frying
  • 0.5 cup mayonnaise
  • 1 clove garlic, minced to a paste
  • 1 teaspoon lemon zest
  • 1 pinch white pepper

Equipment

  • Heavy-bottomed skillet or Dutch oven For frying
  • Wire Cooling Rack For draining fritters
  • Slotted spoon or tongs For flipping
  • Mixing bowls
  • Whisk

Method
 

  1. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and white pepper. Stir until smooth. Cover and refrigerate until ready to serve.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and garlic powder. In a separate bowl, combine sparkling water, egg, and lemon juice. Pour wet ingredients into dry and whisk until just combined. Let batter rest for 10 minutes.
  3. Pour vegetable oil into a heavy-bottomed skillet to a depth of ½ inch. Heat over medium-high to 350°F (175°C).
  4. Dip small bundles of dandelion greens into the batter, allowing excess to drip. Carefully place into hot oil in batches. Fry for 2-3 minutes per side until golden brown and crispy.
  5. Transfer cooked fritters to a wire rack to drain. Sprinkle with flaky sea salt. Serve hot with the chilled lemon aioli.

Notes

For the best texture, ensure the dandelion greens are completely dry before coating. Maintain oil temperature at 350°F for perfect crispiness. This recipe is naturally non-alcoholic.