Dandelion Fitters – Wild Harvested Appetizer

Wild harvested dandelion fritters -doesn’t that sound nicer than going out to the backyard to pick the flowers off what most people think of as a week? When I was a kid we picked the flowers with the longest stems. We held them just right, thumb beneath the flower, and said “momma had a baby and it’s head popped off,” and then we’d flick the flower off with our thumbs. We stuck the small end of the stem into the large end and made dandelion stem chains. If we found a reallllly long stem we made it into a necklace. Do you know how much dandelion “milk” stains skin? Hands. Neck. Face. Our baths at the end of the day were well earned.

And now, as an adult, I still pop the heads off dandelions but now I batter and fry them. Dandelion Fritters – a wild harvested appetizer that might be better than you think. I like to dip them in Blue Cheese dip or Ranch dressing. The fritter is strong enough to go well with a heavier, tastier dressing.

Mix up the batter and put it in the fridge while you go out to pick dandelion flowers. Chilled batter will stick to the flowers better than warm. Pick them early in the morning, in a place that isn’t used by pets or sprayed with any sort of chemical, even organic chemicals (organic doesn’t mean chemical free). Clean them up by trimming the stem to just below the receptacle. Make sure there aren’t any insects in the flower. Dry the dew in paper towels. You’re ready to start cooking!

Dandelion Fritters - Wild Harvested Appetizer

Cuisine Appetizers
Author Robin Follette


  • 2 cups dandelion flowers cleaned
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup beer or water
  • vegetable or peanut oil or olive oil


  • Follow the directions for picking and preparing dandelion flowers above.
  • Mix the salt and baking powder into the flour. Add the beer and stir until mixed. Put the batter in the fridge.
  • Heat the oil to 350° in a heavy pan or fryer.
  • After your dandelion flowers are clean and dry - dip them petal side down into the batter. Shake off excess without shaking off too much batter.
  • Place each flower into the hot oil after you shake the excess batter off. Don't set them aside to fry all at once.
  • Fry the fritters until they are golden brown. By the time you drop the last fritter into the oil the first one in will be ready to come out.
  • Drain on a paper grocery bag or towel. Serve with dipping sauce.