The good folks at Savage Arms know that the best part of the hunt happens well after the shot, when your hard-won wild game finally makes its way to your fork. But what if it’s not really hunting season yet? Foraging is lots of fun, too, and it can put healthy and delicious food on your table right now. For example, did you know that dandelions are both edible and nutritious? It's true ... both the flowers and the greens contain vitamins A, B, C and D, as well as minerals, such as iron, potassium and zinc. In this awesome recipe from our friends at Savage, you’ll see how to turn everyone’s least-favorite lawn flower into everyone’s most-favorite snack.
INGREDIENTS
- 20-40 Dandelion flower tops
- 3 eggs
- 1 cup milk
- 1/2 tsp. sea salt
- 1/2 c. flour (I used whole wheat flour) and 1/2 c. ground cornmeal
- Coconut oil OR the oil of your choice – enough for 1/8-1/4″ in your skillet
- Keep the fritters warm in the oven to serve hot.
DIRECTIONS
- Rinse flowers in cool water and pat dry on a paper towel.
- Heat your skillet and melt coconut oil for frying, just a little deeper than if you were making pancakes.
- For the batter, combine egg, milk, and your flour in a bowl and mix to remove lumps.
- Prepare a skillet on the stove with coconut oil over medium heat.
- Holding one of the flowers by the greens at the base, twirl the flower into the batter until covered in batter.
- Place it into the skillet, petals down, and continue until the skillet is full. Brown the first side, then flip over to brown the other side. The stems will collapse nicely until you have mini-dandelion pancakes. We like dandelion fritters crispy on the outside and soft on the inside. When finished, serve hot.
