Dandelion fritters

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!

Dandelion fritters (4 people)

20-30 friesh dandelion flowers, rinsed and dried
200 ml flour
200-250 ml milk
½ tsp salt
2 tbsp honey
2 eggs
Butter for baking
Honey to serve

Video: how to make dandelion fritters

Mix flour, milk, salt, honey and eggs. Add the milk a little at a time. Whisk well to make a lump free batter - like a pancake batter.

Dip the dandelion flowers into the batter.

Melt some butter in a frying pan and bake the fritters until golden on both sides. Don't let the pan get too hot, or the fritters will become too dark before they are done.

Serve the fritters with honey.