Gently rinse the dandelion flower heads and pat them dry. Remove as much of the green base as possible, leaving mostly the yellow petals.
In a bowl, whisk together flour, egg, salt, pepper, and sparkling water until a smooth batter forms.
Heat a skillet with about ½ inch of oil over medium heat.
Dip each flower head into the batter, coating well, and place gently into the hot oil.
Fry until golden brown, about 2–3 minutes per side.
Remove and drain on a paper towel. Serve warm with a sprinkle of salt or a drizzle of honey for contrast.
Serving and Storage Tips:
Best served immediately for maximum crispness.
If storing, keep in an airtight container in the fridge for up to 2 days and reheat in an oven or toaster oven to restore crunch.
Variations:
Add grated cheese or finely chopped wild herbs like nettles or garlic mustard to the batter.
Try a sweet version: add a bit of cinnamon and sugar to the batter and serve with maple syrup.
FAQs:
Q: Are all dandelions safe to eat?
A: Yes — as long as they’re harvested from clean, pesticide-free areas. Avoid roadside or treated lawns.
Q: Can I use other parts of the dandelion?
A: Absolutely! The greens and roots are also edible. The greens are great in salads or sautés, and the roots can be roasted for a coffee substitute.
Q: Can I make these gluten-free?
A: Yes — substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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