Dandelion fritters

The dandelion is yet another neglected plant which many - in Denmark anyway - consider to be a weed. But it is in fact quite delicious, and you can eat both leaves, buds and flowers. The dandelions that grow in shady spots taste better, and for this recipe you need fresh flowers. Give them a good rinse, shake off the water and carefully dry them in a tea towel. Now you're ready to make fritters!

Procedure

Rinse and dry the dandelion flowers.

Mix flour, salt and add the milk a little at a time. Whisk in the eggs, then the honey. You should end up with a smooth pancake batter.

Melt a good knob of butter in a pan. Dip the flowers into the batter and place them in the pan. Bake until golden on both sides. The pan must not be too hot, or the fritters will become too dark before they are cooked.

Serve with honey

Ingredients

4 persons
  • 20-30 fresh dandelion flowers
  • 120 g wheat flour
  • 200-250 g milk
  • 0,5 tsp salt
  • 2 tbsp honey
  • 2 eggs
  • Butter
  • Honey

Pick the dandelions that grow in shady spots. They taste less bitter.