Deep Fried Dandelions

How to Deep Fry Your Dandelions

Start by locating a good spot for nice dandelions. Maybe on your natural lawn. Do not pick food near busy roads or in sprayed areas!


Next, go to the kitchen and whip up a batch of Magic Fritter Batter.

Once the batter is done, take out your deep frying pan and your oil, or use a cast iron skillet like I do.  Place a paper towel covered plate close to the frying pan and take out your tools, like forks or tongs. Fill a bowl with cold water, add a half teaspoon salt and stir.

Now that everything is ready, it’s time to go out and harvest your dandelion blooms.

You can just snip off the bloom and tap it gently to get rid of any tiny critters, and then place it upside down in a basket. When you have as many as you want, return to the kitchen.  Start heating the oil.

Remove as much as you can of the bitter-tasting green from the back of the flowers, without breaking the bloom. Dunk them in the salted water to wash them off. Place the blooms onto some paper towels to absorb excess water.

When the oil is hot, dip one flower at a time into the batter. Gently swirl the blooms around in the batter to cover them completely. You can fry several flowers at a time, but make sure the oil stays hot. Place the battered flowers into the frying oil. Be careful! You don’t want hot oil to splatter around.

When the flower is golden brown turn it to fry the other side. Remove it from the oil with a slotted spoon or a big fork or whatever tool works for you, and place them on paper towels to absorb excess fat.


Enjoy immediately! They’re still good as cold, but not as crispy.