Crispy Dandelion Fritters Herb (Printable Version)

Light, crispy dandelion fritters served alongside a bright and flavorful herb dipping sauce.

# What You'll Need:

→ For the Fritters

01 - 2 cups fresh dandelion flowers, stems removed, rinsed and dried
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/2 teaspoon black pepper
07 - 1 cup cold sparkling water, plus more as needed
08 - Vegetable oil for frying

→ For the Herb Dipping Sauce

09 - 1/2 cup Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh chives
14 - 1 tablespoon chopped fresh dill
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# Directions:

01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, parsley, chives, dill, and minced garlic. Season with salt and pepper to taste. Mix thoroughly, cover, and refrigerate until service.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold sparkling water until a smooth, slightly thick batter forms that coats the back of a spoon. Add additional water as needed for proper consistency.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of approximately 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C).
04 - Working in batches, dip dandelion flowers into batter, allowing excess to drip off. Carefully place into hot oil and fry for 1-2 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towel-lined plate.
05 - Arrange crispy fritters on a serving platter and serve immediately with chilled herb dipping sauce.

# Expert Suggestions:

01 -
  • The sparkling water makes the batter impossibly light and crispy, like you're eating edible clouds with a subtle grassy sweetness.
  • You're basically frying flowers, which feels fancy and playful at the same time, perfect for impressing people who think you're more adventurous than you actually are.
  • The herb sauce is so bright and fresh it makes you feel healthier even though you're eating fried food.
02 -
  • Wet dandelion flowers will make your batter splatter and won't crisp properly; pat them very dry after rinsing, or they'll steam instead of fry.
  • Don't let the oil get hotter than 350°F or the outside will burn before the delicate flower inside cooks through, and don't let it drop below that or you'll end up with greasy, soggy results.
03 -
  • Fry in small batches rather than crowding the pan; too many flowers drop the oil temperature and you end up with soggy results instead of crispy ones.
  • If you're making these for a crowd, fry everything a few minutes ahead and hold them in a warm oven at 250°F, then give them a 30-second re-fry in fresh hot oil right before serving—they'll crisp back up like they came straight from the pan.
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