Forager's GF Vegan Deep Fried Dandelions

May 3, 2022
Lately I'm getting more and more interested in self-sustaining and growing my own food and foraging. There's an abundance of plants that grow on their own wildly and we can just harvest them and enjoy their deliciousness. Dandelion is one of them. They grow everywhere without the need of our care and there are many ways to use them. My favorite used to be dandelion tea but since I tried this recipe, I'm totally into deep fried dandelions.
The flowers are edible and provide us with a great amount of nutrition—folate, iron, calcium, magnesium, potassium, and Vitamin A, C, E and K.
fried dandelion

Forager’s GF Vegan Deep Fried Dandelions

utensils YIELDS 2–3 servings
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  • 30 dandelion heads
  • 1 cup buckwheat flour
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/2 cup plant-based oil (or more, as needed)
  • in case you need to loosen the batter sparkling water
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Directions

1. Wash dandelions under running water then dry them on paper towel. Gently remove the green tendrils behind the flower heads.

2. In a small bowl whisk together flour, curry powder and salt. Stir in plant milk and whisk until the batter becomes smooth. If needed, stir in sparkling water, the batter needs to be similar to runny pancake batter.

3. In a frying pan, heat up the oil.

4. Dip each dandelion head in the batter and cover them entirely. Gently transfer them into the frying pan. Work in batches, don’t overcrowd the pan. After 1–2 minutes you can turn the dandelions around and fry their other sides as well.

5. Remove from oil and let them dry on a paper towel.

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Photo: Imola Toth


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Imola is a gluten-free vegetarian recipe developer, vinyasa yoga teacher, writer and Wild Woman with a passion for exploring and life outdoors. Originally from Hungary but currently living in Scotland. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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