Dandelions have been used for culinary and medicinal purposes for centuries for a good reason; their health benefits are touted to be many… But they also taste delicious!
Our favorite way to enjoy dandelion flowers is by deep-frying them in a tangy sourdough batter. One of the most surprising things about fried dandelion flowers is that they don’t taste like dandelions when cooked! They have a surprisingly soft, meaty texture, similar to tofu, and a subtle, delicate flavor that pairs well with a variety of seasonings!
I discovered a recipe for fried dandelion blossoms on a tv show many moons ago and have been making them ever since. I’ve adapted the recipe throughout the years and now use a sourdough batter, which is really easy to make with either active sourdough or sourdough discard. Sourdough is made from a fermented mixture of flour and water, which helps to break down the gluten and make it easier to digest. It also adds a delicious tang to the mild-flavored dandelion flowers. Dont miss the printable recipe below!
This recipe requires only the dandelion blossoms, so you can use your fingers or a pair of scissors to pinch off the flower from the plant. The important thing is not to remove the small dark green sepals (the green parts that hold the petals together) at the base of the flower.
You can choose to leave the dandelion leaves and roots, only picking the flower heads. Or use the whole plant for other delicious recipes! Like dandelion honey, and dandelion fritters. I’m testing out a recipe for dandelion root coffee and will post it as soon as its ready! In the meantime, check out my friend Brittany’s Dandelion Tea Soap!
You can read my foolproof guide to creating a sourdough starter here!
YOU'RE PROBABLY NOT SUPRISED TO KNOW THAT DANDELIONS HAVE A VERY FANCY LATIN NAME THAT IS REALLY HARD TO PRONOUNCE; Taraxacum Officinale They not only have edible flowers, but the entire plant is, in fact, edible! The taste of dandelions can vary depending on the time of year and growing conditions. Dandelion leaves and flowers are generally at their best and least bitter in the early spring. As the season progresses and the plant matures, the leaves and flowers can become more bitter and tough. Cooking the dandelion greens reduces the bitter flavor.
DEEP FRIED SOURDOUGH DANDELION FLOWERS RECIPE
1/4 cup Coconut oil – coconut oil has a slightly higher smoking point than most cooking oil and is, therefore, generally more stable at higher temperatures. But you can of course, also use olive oil or any vegetable oil.
25 – 30 Dandelion flower heads
1 cup sourdough starter – you can use sourdough discard or active sourdough that is fed with any flour, though wholegrain rye can be a little overpowering.
1 Egg
100ml Cold water
1 Cup of all purpose flour – dipping the flowers in flour first helps the batter to stick.
1/2 tsp Salt
YOU WILL NEED:
A small frying pan or small saucepan. You can also use a deep fryer.
Paper towels are useful for removing excess oil.
A food thermometer helps determine the ideal temperature of the oil.
METHOD
1. Remove any remaining stalks from the dandelions as they have a bitter taste. Rinse the flower heads under cold water. Strain well and pat dry using a clean tea towel.
2. Using a whisk or fork, beat the egg, salt, sourdough starter and water together in a small bowl to create a thick batter.
3.. Add the coconut oil to the pan and allow it to melt over medium heat. You will need enough oil to cover the base of the pan with about an inch of oil; add more oil if necessary. Raise the temperature to medium high heat to bring the oil to a suitable temperature. Ideally between Between 170C and 180C (335F-350F). You can also use a wooden spoon to check if the oil is hot enough. Simply insert a wooden spoon into the oil. If bubbles start dispersing around the spoon, then the oil is hot enough.
4. Dip each flower into flour to coat it lightly before dipping it in the batter. Swirl it around with a fork to coat it completely. Use a fork to lift the flower from the batter, allowing the excess batter to drain briefly.
5. Slowly lower the dandelion into the hot oil. You can fry up to about 6flower heads at a time depending on the size of your pot, but try to avoid over crowding. If the flowers stick together seperate them carefully with a fork so that they cook on all sides. Be mindful of the temperature of the oil. You may need to adjust the temperature slightly.
6. Remove each dandelion from the hot oil as it turns golden brown. This can take up to about a minute and a half. Avoid over cooking them as they become mushy and bitter. If you run low on oil towards hte end, don’t worry, they will still cook through but will need to be turned more often.
Allow to drain on a few layers of paper towels.
Continue until all of the flowers are cooked, and serve immediately!
HOW TO SERVE THESE FRIED DANDELION FLOWERS
Honestly, when we make these, they tend to disappear long before they make it to a serving dish!
Sprinkled with some sea salt flakes, they make an ideal snack food to serve with an ice-cold beer or summer cocktail beautifully.
They’re also delicious when served with a scoop of vanilla ice cream and a drizzle of maple syrup. Trust me on this one!
If you do have leftovers, you can easily reheat them by frying them briefly in a little melted butter. They won’t be as crispy but are still delicious!
ALTERNATIVE SEASONINGS
Adding lemon zest to the batter is a great way to add a lively, citrusy flavor to the deep-fried dandelion flowers.
Add a pinch of chili powder to the batter for a subtle hint of heat and spice to the slightly sweet dandelion blossoms. The heat of the chili powder is balanced out by the slightly sweet flavor of the sourdough batter. Just be careful not to add too much chili powder, as it can quickly overpower the delicate flavor of the dandelion flowers. Start with a small pinch and adjust the amount to your taste preference.
Looking for more sourdough recipes? Don’t miss out on these delicious Sourdough Blueberry Pancakes!
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Hi, I’m Holly. Welcome to my site!
Here, you’ll find a collection of delicious recipes, many inspired by my life in Sweden. I also enjoy sharing my knowledge of foraging and simple, back-to-basics cooking.
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Deep Fried Sourdough Dandelion Flowers Recipe
One of the most surprising things about dandelions is that the flowers don't taste like dandelions when cooked. They have a surprisingly soft, meaty texture, similar to tofu, and a subtle, delicate flavor that pairs well with a variety of seasonings!
This basic recipe proves that with just a few simple ingredients, you can create a crispy and addictive snack or side dish!
Ingredients
- 1/4 cup Coconut oil - coconut oil has a slightly higher smoking point than most cooking oil and is, therefore, generally more stable at higher temperatures. But you can of course, also use olive oil or any vegetable oil.
- 25 - 30 Dandelion flower heads
- 1 cup sourdough starter - you can use sourdough discard or active sourdough that is fed with any flour, though wholegrain rye can be a little overpowering.
- 1 Egg
- 1/2 tsp Salt
Instructions
YOU WILL NEED:
A small frying pan or small saucepan. You can also use a deep fryer.
Paper towels are useful for removing excess oil.
A food thermometer helps determine the ideal temperature of the oil.
1. Remove any remaining stalks from the dandelions as they have a bitter taste. Rinse the flower heads under cold water. Strain well and pat dry using a clean tea towel.
2. Using a whisk or fork, beat the egg, salt, and sourdough starter together in a small bowl.
3.. Add the coconut oil to the pan and allow it to melt over medium heat. You will need enough oil to cover the base of the pan with about an inch of oil; add more oil if necessary. Raise the temperature to medium high heat to bring the oil to a suitable temperature. Ideally between 170C and 180C (335F-350F). You can also use a wooden spoon to check if the oil is hot enough. Simply insert a wooden spoon into the oil. If bubbles start dispersing around the spoon, then the oil is hot enough.
4. Dip each flower into flour to coat it lightly before dipping it in the batter. Swirl it around with a fork to coat it completely. Use a fork to lift the flower from the batter, allowing the excess batter to drain briefly. Slowly lower the dandelion into the hot oil; you can easily fry up to about 8 flower heads at a time, being mindful of the temperature of the oil. You may need to adjust the temperature slightly.
5. Remove each dandelion from the hot oil as it turns golden brown. Allow to drain on a few layers of paper towels. Continue until all of the flowers are cooked, and serve immediately!
NOTE: if you find that the batter isn't sticking well to the flowers, you can first dip them in a little all purpose flour before dipping them in the batter.
Notes
Sprinkled with some sea salt flakes, they make an ideal snack food to serve with an ice-cold beer or summer cocktail beautifully.
They're also delicious when served with a scoop of vanilla ice cream and a drizzle of maple syrup. Trust me on this one!
If you do have leftovers, you can easily reheat them by frying them briefly in a little melted butter. They won't be as crispy but are still delicious!
Looking for more foraging recipes?
Wild Garlic And Nettle Soup is a great way to celebrate the return of warmer weather!
Sorrel Pesto is incredibly easy to make and tastes like spring in a jar!
God bless you, Holly.