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Dandelion Fritters

Do you love the happy yellow dandelions that dot Vermont hill sides every spring?

So do I!

When my son noticed the dandelions a few days ago, he reminded me that it's time for our annual dandelion fritters dinner.

Dandelion fritters have a nice chewy texture, crispy breading, and the tiniest bitter taste in the flowers which is nicely offset by sweet maple syrup.

Let your kids help you pick flowers for dinner.


3 cups loosely packed dandelion flowers

1 cup flour*

2 duck eggs or 3 chicken eggs

1/2 tsp salt

1/2 cup milk

1 tsp baking powder

1/2 cup lard or coconut oil for frying

*I am slightly gluten intolerant, so I use emmer, einkorn, or barley flour.

Pick fresh dandelion flowers.

Blend the flour, eggs, salt, milk, and baking powder. Dump the flowers in the batter and lightly stir.

Put lard or oil in a heavy pan and heat on medium low. When oil is hot, drop batter by spoonfuls to cook. Be sure that the flowers are not more than one deep, because they won't cook all the way through if they are too thick.

Flip when the bottom is golden, and cook till the other side is golden. Remove finished fritters to a plate with paper towels to absorb the grease, and continue frying the rest of the batter until it's all done.

Serve with maple syrup and a glass of raw milk.

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