I do so love Dandelions. Not only do they bring with them the promise of spring, of sunshine and of warmer weather, but they also provide a wonderful opportunity for getting outdoor with little people. My daughters love picking dandelions and ask if we can as soon as the sun peeks out in spring. We pop some water in the freezer, head out for an hour or so to pick dandelions, then come home and make fritters for dinner.
You can have them savoury with salt and pepper, and sweet, with lemon and sugar. Hold your dandelion by the green bit and eat the yellow, as you would with a strawberry. There’s nothing wrong with the green bit, it’s just a bit bitter.
Dandelions don’t keep very long, so you need to cook them as soon as you get home. Once fried, eat them immediately.
Dandelions are high in loads of vitamins. Just for interest sake, a cup of dandelions contains:
Vitamin A 112%,
Vitamin C 32%,
Vitamin K 535% of your daily requirements. So they’re pretty healthy, and a great way of getting good vitamins into yourself and children.
- 10 -15 Dandelion flowers per person trimmed so that there’s no bitter stalk, and washed
- 1 medium egg
- 225ml ice-cold water
- 100g plain flour
- Optional extras:
- Lemon juice
- Icing sugar
- Beat the egg in a bowl and add the iced water. The water must be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.
- Lightly mix in the flour with a fork and beat gently. Don’t worry too much about lumps.
- Dip the dandelions in the batter, and drop in hot oil. The oil should ideally be at 180C/350F for cooking dandelions; if the dandelions sink to the bottom of the oil, the temperature is too high.
- Fry till golden brown, then remove and place on paper towel
- For a sweet treat, drizzle lemon juice over, then dip in icing sugar. For a salty treat, dip in mustard, or our favourite, sprinkle over salt and pepper and enjoy!
Reposted from Diary of a First Child