Dandelion Fritters

Dandelion fritter w: fresh flowerDandelion what? Why would I eat dandelions? For one, dandelions are abundant right now, which makes them special to this particular time of year, and secondly…

dandelions are amazingly supportive as a skin tonic and liver purifier

The bitter flavour in dandelions help to stimulate the liver. Why would you want to stimulate your liver?  Think of your liver as the waste bins (garbage/recycling/compost) in your home, they’re actually more like a filtering systems, but stick with me on the analogy. When these waste bins get full things start to smell, the air gets congested, and maybe you start to attract unwanted pests.

The same thing happens in the body. The liver performs over 500 daily tasks, so if you take care to support it and “empty the waste” everything flows, our skin is cleaner, we have more energy and peace of mind. 

A fun way to support your liver so that it can filter and eliminate effectively is to make dandelion fritters.

They taste…

Deliciously creamy, slightly bitter with hints of sweetness, similar tasting to a fried zucchini.

Makes 30 dandelion fritters and takes about 30 min. to make from harvest to table


  • 30 freshly picked golden dandelions (flowers only)
  • 1/3 cup of Bob’s Redmill Gluten Free Flour or white flour
  • 1 egg
  • 1/2 tsp. onion salt
  • 1/2 tsp. turmeric
  • 1/4 cup Grapeseed oil for frying (it has a high burning point)
  • sea salt and freshly cracked pepper for seasoning

Make them like so…

  1. Harvest the flowers of 30 dandelions (best to harvest on a sunny day, after dew has dried off)
  2. Heat oil in a heavy-bottomed skillet on medium-low heat
  3. Scramble 1 egg in a bowl
  4. Combine flour, onion salt and turmeric in another bowl
  5. Dip flowers, golden side down, into egg then into flour and then quickly flash-fry in oil for about 10 seconds or until golden. I had a lot of fun watching the yellow petals shrivel up.
  6. Season and serve warm.

Dandelion in eggDandelion in flourDandelions frying

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