New This Month

Dandelion Fritters

These wild springtime blossoms have a mild, slightly bitter flavor.

  • Servings: 8

Source: Martha Stewart Living, April 1996


  • 2 cups unsprayed dandelion flowers, wiped clean
  • 1 1/4 teaspoons salt, plus more to taste
  • 1 tablespoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon chile powder
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1 large egg
  • 1/4 cup milk
  • 2 cups corn or safflower oil


  1. When picking dandelions, pinch blossoms off from top of stems. Fill a medium bowl with 4 cups of cool water. Add 1 teaspoon salt and lemon juice. Place dandelions in the bowl and push them down into the water several times to clean them. Drain dandelions upside down on paper towels.

  2. In a medium bowl, sift together flour, cornmeal, remaining 1/4 teaspoon salt, pepper, and chile powder. Add thyme, and mix well. In a small bowl, whisk together egg and milk. Pour egg mixture into flour and stir until well combined to form a batter.

  3. Pour 1 inch of oil into a 9-inch cast-iron skillet. Heat oil to 375 degrees. Gently dip each flower into batter. Carefully place in hot oil; do not crowd. Fry until golden, about 2 minutes, turn, and fry 1 more minute if necessary. Drain on paper towels. Salt lightly. Serve hot as hors d'oeuvres or a side dish.

Cook's Notes

Pick dandelions just before using and work with them quickly and carefully; they close up soon after picking.


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