Dandelion Fritters


  • 2 cups unsprayed dandelion flowers, wiped clean  Note: When picking dandelions, pinch blossoms off from top of stems.
  •  1 1/4  t salt, plus more to taste
  • 1 T fresh lemon juice
  • 1 C all-purpose flour
  • 1 C fine cornmeal
  • 1/4 t freshly ground pepper
  • 1/2 t chile powder
  • 1 T chopped fresh thyme, or 1 t dried thyme
  • 1 large egg
  • 1/4 C milk
  • 2 C oil ( corn or safflower oil)


  1.  Fill a medium bowl with 4 cups of cool water.
  2. Add 1 t salt and lemon juice.
  3. Place dandelions in the bowl and push them down into the water several times to clean them.
  4. Drain dandelions upside down on paper towels.
  5. In a medium bowl, sift together flour, cornmeal, remaining 1/4 t salt, pepper, and chile powder.
  6. Add thyme, and mix well.
  7. In a small bowl, whisk together egg and milk.
  8. Pour egg mixture into flour and stir until well combined to form a batter.
  9. Pour 1 inch of oil into a 9-inch cast-iron skillet.
  10. Heat oil to 375 degrees.
  11. Gently dip each flower into batter.
  12. Carefully place in hot oil; do not crowd.
  13. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary.
  14. Drain on paper towels. Salt lightly. Serve hot as hors d’oeuvres or a side dish.