Dandelion Fritters
Oh this makes a lot.
Ingredients
1 egg
1 cup milk
1 cup flour (or 1/2 cup flour and 1/2 cup cornmeal)
2 teaspoons Herbes de Vermont
dash of honey or maple (if you want your batter a bit sweeter)
basket fulla dandelions, stems removed
Olive oil
Dipping sauce
Combine goat cheese + olive oil + apple cider vinegar + dash of balsamic + dash of maplee + cracked pepper + chives
Mix together the egg and the milk. Stir in the flour(/cornmeal), and add the sweetener if you'd like.
Warm olive oil over medium heat. Hold a flower by the greens at the base of the flower petals. Dip the petals into the batter and twirl until the flower is covered.
Drop into skillet, flower side down. When lightly browned, flip over and brown on the other side.
Drain excess oil on a paper towel. Serve over greens, drizzed with the tangy sauce.
Ingredients
1 egg
1 cup milk
1 cup flour (or 1/2 cup flour and 1/2 cup cornmeal)
2 teaspoons Herbes de Vermont
dash of honey or maple (if you want your batter a bit sweeter)
basket fulla dandelions, stems removed
Olive oil
Dipping sauce
Combine goat cheese + olive oil + apple cider vinegar + dash of balsamic + dash of maplee + cracked pepper + chives
Mix together the egg and the milk. Stir in the flour(/cornmeal), and add the sweetener if you'd like.
Warm olive oil over medium heat. Hold a flower by the greens at the base of the flower petals. Dip the petals into the batter and twirl until the flower is covered.
Drop into skillet, flower side down. When lightly browned, flip over and brown on the other side.
Drain excess oil on a paper towel. Serve over greens, drizzed with the tangy sauce.
