Spring Dandelion Fritters

By Annemarie Ahearn

In early spring, dandelions are bountiful in just about everyone’s backyard.  This year at Salt Water Farm, we’ve used their greens in salads and soups and their flowers to make wine and fritters.  Here is a sweet little recipe for dandelion fritters – a wonderful way to start a spring meal.

Dandelions abound at Salt Water Farm

Dandelion Fritters

24 dandelion flowers
1 egg white
1/4 cup rice flour (or All Purpose Flour)
1 cup light beer, champagne or seltzer water
1 teaspoon sugar, plus a few pinches for finishing
A pinch of Kosher salt
2 cups grape seed oil

Whisk bubbly, olive oil, salt and sugar together.  Slowly whisk in rice flour.  In a separate bowl, whisk egg whites to soft peeks.  Gently fold egg whites into batter.  Adjust thickness by adding more rice flour.  Heat grape seed oil in a small sauce pan to 325 degrees.  Dip dandelion flowers into batter.  Drop into oil.  Fry until golden brown and remove with a slotted spoon.  Finish with a little sprinkle of sugar and serve hot.