Fried sweet dandelion flowers, featuring spices of cinnamon, cardamom and nutmeg, are delectable, fried floral morsels, known for their nutrient density. Often overlooked as an unwelcome weed, these beloved blossoms that defined our childhood are known for nutrient density and anti-inflammatory properties.
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 2 teaspoons maple syrup
- 1 teaspoon full-fat nut milk (such as my thick and creamy homemade cashew milk)
- 2 tablespoons fine almond flour
- 30 organic dandelion flowers: ensure no exposure to pesticides or fertilizers if harvesting from your lawn
- 1-2 tablespoons coconut oil (for frying)
- Additional maple syrup (for serving)
- Medium frying pan
Select your dandelion blossoms. Ensure the flowers have had no exposure to pesticides or fertilizers if harvesting from your lawn.
Triple wash the flowers to remove bugs, dirt, and other contaminants. Let the flowers air dry. Use scissors to snip off as much of the green stem as possible. Still, be careful not to disrupt the integrity of the flower.
Mix the batter ingredients together in a small bowl with a fork or whisk.
Coat a medium frying pan with 1 tablespoon coconut oil. Warm over medium heat until the oil is sizzling. Divide the blossoms in half. Dip the first batch in the batter and place the coated flowers in the hot oil. Allow approximately 45 seconds of frying per side (flipping each flower once). Remove the fried flowers from the oil, then prepare the second batch of flowers. You may need to melt an additional tablespoon of coconut oil in the frying pan. Fry the remaining flowers.
Serve these fried sweet dandelion flowers hot, with additional maple syrup.
- Bob’s Red Mill offers quality products, including fine almond flour.
Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.