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.
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!
Never had those fritters or the flowers. They might perk up a salad for sure.
ReplyDeleteLove the lino print...really pretty.
I really don't like those pesky flowers in my grass though...pretty but they take over.
Sue
They are certainly hard to get rid of! And the strong herbicides that kill them are illegal now.
DeleteDandelion wine I had heard of, but fritters are new to me.
ReplyDeleteI do love the way the colour pops - and thoroughly enjoyed the installations (the second in particular) and the lino print.
Have to get down on my hands and knees to make those "Dandy Lion Installations", and then it's hard to get back up!
DeleteI had dandelion wine years ago and didn't care for it. My wife love dandlions but never tried the fritters. I like the lino print.
ReplyDeleteI made dandelion wine once, many years ago, but I don't think it was very successful, rather messy process.
DeleteI like dandelions.
ReplyDeleteThey're such a lovely bright yellow.
DeleteDandelions dipped in batter then fried, not sure I'll be trying them but interesting all the same. The lino print is nice.
ReplyDeleteMy DIL made some a few days ago for my grandchildren, they ate them dipped in plum sauce.
DeleteAs I think you said on my post, I enjoy them in other yards. Yesterday, I was surprised to see that fields of gold were now fields of white. Already.
ReplyDeleteAgeing overnight.... a bit like people!!! Yes, it doesn't take long.
DeleteI spray all ours with weed killer, so probably not a good idea to eat them now!
ReplyDeleteStay away from the weed killer, definitely! There are so many dandelions here that it would take a HUGE amount of weed killer to make a dent in them.
DeleteWe have a lawn full of dandelion flowers now. I wouldn’t eat them though.
ReplyDeleteWe have lots of dandelions, but we have a bed of tiny purple wild violets too, scattered amongst the golden flowers.
DeleteI love dandelions. They're valuable for bees and other pollinating insects. I also like the early leaves in salad. Today I made a pot of dandelion greens soup. Yay for them. And for the art you made with and about them
ReplyDeleteThe lino print is pretty.
ReplyDeleteI remember. Long time ago, a friend of mine gave me many edible dandelions.
As she told me, I boiled the flowers and ate them with Ponzu, which is made of soy sauce with citrus juice. That was good.
You certainly were artistic with your dandelions Shammi 😉 I think they look so pretty in a field or somewhere like that, not so much in my garden 🌻
ReplyDeleteAttractive lino print. I recall as a child we picked dandelions, held them under our chins, and if our chin reflected a yellow glow we were told that meant we liked butter. Years later I did hear the leaves were edible in salad but I've never tried them. We've always removed the dandelions from our yard as unwanted weeds.
ReplyDeleteThat was buttercups not dandelions. If you picked Dandelions you wet the bed.
DeleteThe leaves if picked young enough make great boiled greens or salad. Too old and they are bitter. I have sprayed them, dug them, and ignored them. I prefer the latter.
ReplyDeleteAll gone to seed now!
DeleteI am in the group of loving dandelions (as kids we called them lion-dandies, goodness knows why). They are so cheerful, like a field of sunshine, and their seed heads (they got called fairies) were so much fun to blow apart. Great memories :)
ReplyDeleteLion-dandies cause you're down under. lol
DeleteI agree with all of your comments: cheerful, sunshiny and fairy seed head.
Love dandelions, as I mentioned in my Reply to At Home In New Zealand.
ReplyDeleteDon't mind them in my yard and the faeries are still sweet! Blowing in the wind.