Old-Fashioned Homemade Dandelion Fritters: A Springtime Recipe (2024)

FAQs

Are deep fried dandelions good for you? ›

These crispy battered and fried dandelion flowers taste amazing! They make a great appetizer or you can sprinkle some on a green salad for added crunch factor. These edible flowers are nutritional powerhouses, bursting with vitamin C.

But a dehydrator is super efficient and cost effective. I can line the stainless steel trays in my dehydrator with loads of dandelion blooms and they're dehydrated in no time. NOTE: Dandelion blooms turn to seed in no time flat, so when you see a great “crop” for picking, don't wait!

One way to infuse your oil is to add your chosen oil and dried flowers to a small pot and warm on the stove to a low simmer. Be very careful not to overheat the oil and don't allow it to boil. Once cooled, pour into a glass jar and let it infuse further or just strain and use straightaway.

Dandelions are highly invasive plants native to Eurasia, and they damage local ecosystems. Their pollen is low in protein and is inadequate even for generalist honeybees. It's typically even worse for native bees, which generally have more specific pollen requirements.

If you are allergic to ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin.

As with any vegetable, dandelions need to be washed and properly handled to prevent foodborne illness. Leafs and roots should always be rinsed under cool, running water before consuming. Flowers are difficult to wash, so always try to pick flowers that are clean of debris and bugs.

Leaching: This is the process mentioned earlier of boiling out the water soluble sesquiterpenes, leaving a wonderfully rich flavor. In my experience, using fresh, rapidly growing greens, you only have to boil them once for three to five minutes for them to release most of their bitterness.

Prepare the dandelion flowers ahead of time by submerging them in a bowl of room-temperature water with about 1 tablespoon salt added to the water. This rids the flowers of any insects that could be in the blossoms. Soak for about 10 minutes. Rinse the flowers in fresh water.

Not only are dandelion greens safe to eat, but they also provide a range of health benefits. All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more.

Is it better to eat dandelions raw or cooked? ›

Dandelion greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K. They also contain vitamin E, folate, and small amounts of other B vitamins. Dandelion greens provide several minerals, including iron, calcium, magnesium, and potassium ( 1 ).

Olive Oil: Grapeseed oil is a great option for the base oil as well. Dandelion Flowers: Enough to fill your container of choice.

If you see signs of mold or your dandelion oil starts to smell off, discard and try again with fresh supplies and a new jar. Make a label for your dandelion oil that lists the ingredients and the date. If stored in a cool, dark place, dandelion oil keeps for about one year.

Heat a dollop of butter, oil, or bacon grease in a skillet over medium-high heat. Add the dandelion crowns and sauté until tender and slightly browned. Season with salt and pepper. Serve warm.

Sauteeing the greens with olive oil and garlic is a good treatment for any leafy green. Boil the greens for 5 minutes, then sautee them in a pan of hot olive oil and garlic for up to 5 minutes. Baked. Similar to how you might bake kale chips, you can make dandelion leaf chips by baking them in your oven.

Highly nutritious

From root to flower, dandelions are highly nutritious plants loaded with vitamins, minerals, and fiber. Dandelion greens can be eaten cooked or raw and are an excellent source of vitamins A, C, and K. They also contain vitamin E, folate, and small amounts of other B vitamins.

Nutritional benefits of dandelions

“They're probably the most nutritionally dense green you can eat — outstripping even kale or spinach,” Geib says. Dandelion greens, in particular, are a great source of vitamins and minerals such as: Vitamins A, C and K. Folate.

Data from the U.S. Department of Agriculture reveal how dandelions probably helped alleviate many ailments: They have more vitamin A than spinach, more vitamin C than tomatoes, and are a powerhouse of iron, calcium and potassium. A Pilgrim woman sowing seeds.