Secular Charlotte Mason

This recipe is originally from Acorn Pancakes, Dandelion Salad and 38 Other Wild Recipes listed on our nature study page. We found the recipe to be rather skimpy on the details so here is our version.                              

Dandelion Fritters

1 cup biscuit mix, tempura, or other batter

3/4 cup to 1 cup milk (we thought 1 cup was too much)

1 TBLS honey or other sweetener

4 cups dandelion flower heads (without stems!)

seasonings of choice

Steps:

1. Pour between 1/4 and 1/2 inch of oil into deep skillet (medium size is best) and begin to heat.

2. Mix together the ingredients.

3. Place dandelion flowers head down into the batter and spoon more batter over top to cover.

4. Drop head first into the hot oil.

5. Fry until golden brown. 

6. Turn with tongs until golden on the other side.

7. Drain on paper towel and serve hot or cold. 

Notes: 

*Make in small batches

*I thought they were too sweet but the kids thought they weren't sweet enough.

*Using a fork to pick out the flowers from the batter and drop into the oil allows the excess batter to drain so your oil stays clean longer.

*The original recipe didn't call for spices. These *need* seasoning or they are very bland

*My son and I liked them, although he did say they weren't nearly as good as onion rings, but might be if they had seasonings. My girls strongly disliked both the taste and texture. I think these fritters may be an acquired taste and I highly recommend seasoning them to your family's preferences.