Crispy Dandelion Fritters Herb (Printable View)

Light and crunchy dandelion flowers served alongside a fresh herb dipping sauce, perfect for an appetizer.

# What You'll Need:

→ Fritters

01 - 2 cups fresh dandelion flowers, stems removed, rinsed and dried
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/2 teaspoon black pepper
07 - 1 cup cold sparkling water, plus more as needed
08 - Vegetable oil for frying

→ Herb Dipping Sauce

09 - 1/2 cup Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# How To Make It:

01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, parsley, chives, dill, and minced garlic. Season with salt and pepper to taste. Mix thoroughly, cover, and refrigerate until serving.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold sparkling water until a smooth, slightly thick batter forms that coats the back of a spoon. Add additional water if needed.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of approximately 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C).
04 - Working in batches, dip dandelion flowers into batter, allowing excess to drip off. Carefully place into hot oil and fry for 1-2 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towel-lined plate.
05 - Arrange crispy fritters on a serving platter. Serve immediately with chilled herb dipping sauce.

# Expert Advice:

01 -
  • You get to cook something unexpected that makes people pause and ask what they're actually eating.
  • The batter stays impossibly light and crispy while the flowers stay tender inside, like capturing spring in a bite.
  • It's proof that the simplest ingredients can become something restaurant-worthy in your own kitchen.
02 -
  • Wet dandelion flowers will spatter in hot oil and create a mess, so take the extra minute to dry them completely on paper towels or cloth.
  • Don't skip the sparkling water or try to use warm water to speed things up, because you lose the carbonation that makes the batter light and crispy instead of chewy.
03 -
  • Keep your batter cold by setting the bowl in an ice bath while you fry, because warm batter doesn't crisp up the same way and can absorb too much oil.
  • If you're making these for a party, you can prep the batter and sauce hours ahead, then fry the flowers just before guests arrive so they're at their peak crispness.
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