Think beyond dandelions greens as a spring tonic. These crispy, fluffy fritters are made from the sunny yellow blossom of the dandelion. The aroma and flavor of the blooms is slightly sweet and subtly nutty, reminiscent of artichokes or Chinese chrysanthemum tea. Don't pick any flowers from any areas treated with chemical fertilizers, weed killers or pesticides, or that grow too close to vehicular traffic.
1 cup unbleached flour
1 tablespoon light brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup milk
2 tablespoons unsalted butter, melted
1/4 teaspoon orange-flower water
1 loosely-packed cup dandelion flowers, free of chemicals and road dust, rinsed and trimmed of green sepals (the flowers will shrivel and fall apart when you do this)
Corn oil or other vegetable oil for frying
Powdered sugar for dusting
In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt.
In a small bowl, beat eggs and add milk, melted butter and orange-flower water. Add to the mixture in the large bowl, mix well, then fold in dandelions.
Heat about 3/4 inch of oil in a deep pan for deep frying, not too hot. Drop heaping tablespoons of batter into oil and fry until golden brown on both sides. Drain on brown paper and dust with powdered sugar to taste.
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Dandelion Flower Fritters