Some people hate them, and spend hours and hours battling them every spring. Some people tolerate them, some love them. I think they are like a field of sunshine.
The perfect medium for a couple of outdoor art installation projects.Or a subject for a lino print.
And did you know that many parts of the humble dandelion are edible? Have you ever tried Dandelion Fritters? Now's your chance, while there are lots of golden dandelions outside, just waiting for you to pick them.
Ingredients: 4 cups of fresh picked (washed) dandelion flowers, 2 cups flour, 2 eggs, 2 cups milk
Mix the milk, flour and eggs and beat until blended well.
Warm some olive oil in a skillet on the stove (keep at medium heat). Holding the underneath of the flowers, dip into the batter until totally covered in the fritter batter then place into skillet, flower side down.
Once they are brown, flip and brown the other side. If need be, continue flipping until the batter coating is light brown.
Remove from oil and allow excess oil to soak onto a towel or paper towel.
Eat plain or drizzle with maple syrup, honey, or even roll them in icing sugar while they are still warm.
Be creative – add your favourite spices or herbs to the fritter batter!