I know most Dandelions have gone to seed. Well, at least here in the Northwest anyway. But you can still find plenty to make a great batch of Urban Scout’s Paleolicious Dandelion Frittersâ„¢. A few weeks back I made a batch, but I didn’t get a chance to post the pics until just now. Hence my long hair. Oh how I miss those golden locks…
I have found many recipes for Dandelion Fritters online and in books, but the majority of them contain wheat and refined sugar (two evils of civilization). The lack of wheat and refined sugar makes Urban Scout’s Paleolicious Dandelion Frittersâ„¢ unique among these recipes. I use corn in place of wheat, and stevia in place of sugar.
This recipe does not use wheat or sugar.
Batter Ingredients:
*1 cup Masa Harina (Nixtamlized, stone ground corn flour)
*1 cup Water
*3 eggs
*3/4 tsp aluminum-free baking powder
*1/2 tsp salt
*1/2 tsp stevia (natural sweetener)
Other Ingredients:
*50 or so dandelion heads
*Unrefined, extra virgin olive oil (although coconut oil would probably work/taste/feel better, but costs a lot)
Directions:
1. Gather Dandelion heads and rinse them off.
2. Mix batter.
3. Dip dandelion head in batter.
4. Fry it in oiled pan.
5. Once golden brown on one side, flip.
6. Let cool and serve.
7. Eat way too many and get indigestion.
8. Make a quick cup of dandelion root tea to ease your indigestion.
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4 responses to “Dandelion Fritters: Better Late Than Never”
“Urban Scout’s Paleolicious Dandelion Frittersâ„¢”
Oh wow, Urban Scout Peter,
Your Fritters look sooooooooo delicious.
This one is a must… except I would use organic honey as a sweetner.
Good that your recipes are tm’d 🙂
Cheers!
Christine
Yeah, I can’t have honey on my diet. No sugar at all! For awhile anyway. They did indeed taste great.
[…] The dandelion’s edibility doesn’t end there, though. In fact, the leaves are just the beginning. The bright, yellow flowers make a wonderful vegetable any time of year. You can dip them in batter to make delicious fritters,[2][3] toss them in with eggs to make a wild omelet, drop them in soups, or top a sandwich with them. They not only have an interesting bitter-sweet flavor, they are loaded with vitamins and minerals–as are all the parts of this plant. In fact, dandelion leaves have more beta carotene than carrots and enough calcium and iron to put spinach to shame. Wildman Steve Brill calls them “more nutritious than anything you can buy.” Just look at the list of goodies you get in every bite of dandelion: vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, potassium, phosphorus, magnesium, and zinc.[4] Why buy vitamin pills when you have a free vegetable growing in your yard right now that outshines them all? […]
Sounds good except it is almost impossible to get organic non gmo masa harina. You can make it your self from dried corn kernels and ashes.