Paleo dandelion fritters, featuring sweet 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, double as potent plant medicine, with healing properties to reduce inflammation and oxidative stress in the body.
- 1 pasture-raised 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 (such as Bob’s Red Mill)
- 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 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, 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 sizzling. Divide the blossoms in half, dipping the first batch in the batter and placing them in the hot oil. Allow approximately 45 seconds of frying per side (flipping each flower once). Remove the fritters from the oil, and begin to prepare the second batch of flowers, melting an additional tablespoon of coconut oil in the frying pan if necessary. Fry the remaining flowers and serve these paleo dandelion fritters hot, with additional maple syrup.
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.