Sourdough Dandelion Flower Fritters – An Easy Spring Recipe

One of the most surprising things about dandelion flowers is that they don’t taste like dandelions when cooked! These Dandelion Flower Fritters have a texture similar to tofu, and a delicate flavor that pairs beautifully with a tangy sourdough batter.

I’ve adapted this recipe throughout the years and now use a sourdough batter, which is easy to make with either active sourdough or sourdough discard. Sourdough adds a delicious tang to the dandelion flowers, which are mild in flavor compared to dandelion greens. You might also enjoy these Butter Fried Dandelion Blossoms With Garlic And Parmesan

Sourdough Dandelion Fritter Recipe 

This recipe requires only the dandelion blossoms, so you can use your fingers to pinch off the flower from the dandelion plant. The important thing is not to remove the small dark green sepals (the green parts that hold the petals together) at the base of the flower. 

Ingredients

1/4 cup coconut oil –  coconut oil has a slightly higher smoking point than most cooking oil and is, therefore, generally more stable at higher temperatures. But you can of course, also use olive oil or any vegetable oil. 

25 – 30 dandelion flower heads 

1/4 cup all-purpose flour  – dipping the flowers in flour first helps the batter to stick. 

sourdough fritter batter:

1 cup sourdough starter – you can use sourdough discard or active sourdough, though wholegrain rye .

1 egg

1/2 tsp salt
1/2 cup Cold water

Equipment

A small frying pan or small saucepan. You can also use a deep fryer. 

A food thermometer helps determine the ideal temperature of the oil.

​Paper towels are useful for removing excess oil.

Method

1. Remove any remaining stalks from the dandelions as they have a bitter taste. Optional: Rinse the flower heads under cold water. Strain well and pat dry using a clean tea towel. 

2. Using a whisk or fork, beat the egg, salt, sourdough starter, and water together in a medium bowl to create a thick batter.

3.. Add the coconut oil to the pan and allow it to melt over medium heat. You will need enough oil to cover the base of the pan with about an inch of oil; add more oil if necessary. If necessary, raise the temperature to medium-high heat to bring the oil to a suitable temperature. Ideally between 335F-350F (170C and 180C)  

You can also use a wooden spoon to check if the oil is hot enough. Simply insert a wooden spoon into the oil. If bubbles start dispersing around the spoon, then the oil is hot enough. 

4. Dip each dandelion head into flour, flower side down, to coat it lightly before dipping it in the batter. Swirl it around with a fork to coat it completely.
Use the fork to lift the flower from the batter, allowing the excess batter to drain briefly.

5. Slowly lower the dandelion into the hot oil. You can fry up to about 6 flower heads at a time depending on the size of your pot, but avoid overcrowding.
If the flowers stick together separate them carefully with a fork so that they cook on all sides. Be mindful of the temperature of the oil – you may need to adjust the temperature slightly.  

6. Remove each dandelion from the hot oil as it turns golden brown and place on a paper towel. 
Continue until all of the flowers are cooked, and serve immediately!

My best tips

• Avoid over-cooking dandelion fritters as they easily become mushy and bitter.

• If you run low on oil towards the end, don’t worry, they will still cook through but will need to be turned more often.

Are dandelions safe for everyone to eat?

Dandelions (Taraxacum Officinale) are well known for their many health benefits but they can also have mild diuretic properties, thought to be due to their high potassium content. Their roots, in particular, are considered to have stronger diuretic properties. 
You should avoid consuming dandelions if you have any electrolyte imbalances or are severely dehydrated. Otherwise, dandelions are known to be well tolerated in moderation!

When to forage dandelion flowers

The taste of dandelions can vary depending on the time of year.
Dandelion blossoms are generally at their best and least bitter in the early spring. Early afternoon on a sunny day is the best time to find them!
As the season progresses and the plant matures, the leaves and flowers can become bitter and tough.