Ok so Dh had a busy morning, it had started to rain, I had made the bread, another batch of nettle tea, had the lilacs in their jars or in the drying trays, same with the spruce tips, and hoping the rain would be enough that we would not need to water in the newly planted rows and Dh decided it was a nap time.
So I snuck over to Farmer T’s for an hour and on the way home, could not help but notice and admire the awesome perfect Dandelion flowers on the way home, somehow a dozen the biggest and most perfect were picked and brought home with me..
Soon the kitchen and our tummies were enjoying the yummy taste of little bitty fritters..
This recipe is so easy, that I am not sure it should be called a recipe, and in order to make it the way I did, you will need to understand the basic’s of cooking. Start your fat to heat, and aim for a nice 350 or a 6 on my stove. Do not overcrowd your flyer, or your oil’s temp will drop.
I took a dozen big flower heads, and cut off the backs and most of the greens, and it left me with a lovely pile of fluffy flower petals, about half a cup would be my guess, to which I added one med size room temp egg, 1 heaping tbsp. of sugar, and enough flour to make a stick rollable dough, I would guess right around one and 1/4th cup, enough to flour while working the dough..
you want itty bitty balls, about a inch to a inch an quarter, once your oil is ready drop them in and when they are cooked they will float and self-flip after browning, check the other side and use your favorite fritter covering, some like them with a drizzle of jam, others honey, others like them in a sugar roll, I like them in iced sugar covering, you could also glaze them if you wanted..
Enjoy them hot or cold.. Makes right around 2 dozen.