Easy Dandelion Fritter Recipe with Gluten Free Option

I love it when the flush of dandelion flowers fills the yard with gold, and the food forest kicks off its bloom season. After the dull color palette of winter, the burst of color makes me happy. This dandelion fritter recipe is a fun and and tasty way to put those blossoms to use. Enjoy it sweet or savory.

Before we get cooking – Dandelion Identification

Dandelions are native to Europe and Asia, but they are now found on every continent (including South Georgia Island of Antarctica). Here are some key characteristics to help you identify them:

1. Appearance: Dandelions typically have a rosette of deeply lobed toothed leaves. The leaves grow directly from the base of the plant and can vary in length but are usually around 5-10 inches long. The leaves are smooth and hairless.
2. Yellow Flowers: Dandelions produce bright yellow flowers that are composed of many tiny petals. The flowers grow on a single stalk that emerges from the center of the rosette of leaves. Each flower head is about 1-2 inches in diameter.
3. Hollow Stems: The stems of dandelions are hollow and contain a milky white sap. If you break a stem, you’ll notice this sap oozing out.
4. Seed Heads: After blooming, the flowers form seed heads that resemble white fluffy balls.
5. Growth Habit: Dandelions can grow in a wide range of habitats, including lawns, meadows, fields, and even cracks in pavement. They are adaptable and can thrive in various soil types and environmental conditions.
6. Time of Year: Dandelions typically bloom in the spring and continue to produce flowers throughout the summer and sometimes into the fall, depending on the climate.
7. Taproot: Dandelions have a long taproot that is thick and fleshy. This taproot can extend deep into the soil, which allows the plant to survive drought conditions and makes it challenging to eradicate.

Here in northeast Wisconsin, our dandelions have a big flush of blossoms in spring. After that, it’s rare to find flowers.

False Dandelion or True Dandelion?

There are other common species that resemble dandelions. Many are edible, but it’s best to get an ID and confirm before you try them. You can view additional photos of dandelion here.

Cat’s Ear and Carolina False Dandelion are look-alikes with solid stems, and their stems generally have several flowers. Their blossoms are edible and will work in this dandelion fritter recipe.

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Dandelion Fritter Tips

Don’t harvest dandelions from areas sprayed with pesticides or herbicides. Avoid harvesting from areas that may be contaminated with pet droppings, and areas close to roads. We pick ours in the yard and gardens.

It’s best to wash your dandelions to remove bugs and dust, then pat them dry with a paper towel or absorbent cloth. That said, if you want to live on the wild side and go straight from the garden to the batter, it’s your kitchen.

If you need to go gluten free, substitute your favorite gluten free flour blend for the all-purpose flour. We like to use Namaste gluten free flour.

Store leftover dandelion fritters in an airtight container in the refrigerator for up to two days. (They’re best when they’re fresh.) Reheat them in the oven or toaster oven to regain their crispiness.

Don’t worry about picking the dandelion flowers, as the plants will make more if some are picked. Also, while pollinators will visit the blossoms, they prefer a wide array of other plants, if available. If possible, do a little research and find some native trees, shrubs, or perennials to add to your yard.

Maple trees, red elderberry, willows, spicebush, choke cherries, field pussytoes and more flower about the same time as dandelions.

More Dandelion Recipes

Wild plants are often packed with more nutrients than their tame cousins, plus they’re free! Check out these articles on how to use dandelions.

• Warm & Golden Dandelion Wine
• Dandelion Wine Fruitcake
• Dandelion Flower Jelly
• Harvesting and Using Dandelion Roots

This article is written by Laurie Neverman. Laurie was raised on a small dairy farm in northwest Wisconsin, where she gathered wildflowers from the woods and pastures. She and her family now live in northeast Wisconsin, where they combine intentional plantings and semi-wild areas. Every season is a new opportunity to learn more about working with wild plants.