Fried Dandelions with Sourdough Batter

One of the most surprising things about fried dandelion flowers is that they don’t taste like dandelions when cooked!

Our favorite way to enjoy dandelion flowers is by deep-frying them in a tangy sourdough batter.

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 batter!

You can read my foolproof guide to creating a sourdough starter here!

Ingredients:

– 1/4 cup Coconut oil – 25 - 30 Dandelion flower heads – 1 cup sourdough starter - you can use sourdough discard or active sourdough. – 1 Egg – 1/2 tsp Salt Get the printable recipe plus tips on how to forage dandelions HERE

Method:

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 if needed.

Ideal oil temperature is between 170C and 180C (335F-350F). Or, insert a wooden spoon into the oil - If bubbles start appear around the spoon, the oil is hot enough!

4. Dip each flower into flour to coat it lightly before dipping it in the batter.

5. Swirl it around to coat it completely. Use a fork to lift the flower from the batter, allowing the excess batter to drain briefly.

6. Slowly lower each dandelion into the hot oil. You can fry about 6 flowers at a time, but avoid over crowding!

7. Remove each dandelion from the 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!

Don't worry if you run low on oil towards the end, they will still cook through but will need to be turned more often!

I’ve fallen in love with pottery, foraging and food photography, but really, I'm a hopelessly chaotic home cook with a very messy kitchen! I hope you like my site and find some great recipes to share!

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Fried Dandelions with Sourdough Batter

One of the most surprising things about fried dandelion flowers is that they don’t taste like dandelions when cooked!

Our favorite way to enjoy dandelion flowers is by deep-frying them in a tangy sourdough batter.

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 batter!

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 batter!

You can read my foolproof guide to creating a sourdough starter here!

Ingredients:

Method:

1. Remove any stalks from the dandelions as they have a bitter taste. Rinse the flowers 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 if needed.

Ideal oil temperature is between 170C and 180C (335F-350F). Or, insert a wooden spoon into the oil - If bubbles start appear around the spoon, the oil is hot enough!

4. Dip each flower into flour to coat it lightly before dipping it in the batter.

5. Swirl it around to coat it completely. Use a fork to lift the flower from the batter, allowing the excess batter to drain briefly.

6. Slowly lower each dandelion into the hot oil. You can fry about 6 flowers at a time, but avoid over crowding!

7. Remove each dandelion from the 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!

Don't worry if you run low on oil towards the end, they will still cook through but will need to be turned more often!

I’ve fallen in love with pottery, foraging and food photography, but really, I'm a hopelessly chaotic home cook with a very messy kitchen! I hope you like my site and find some great recipes to share!

Hi, I'm Holly!

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