- 1-1/2 cups all-purpose flour
- 2 tspns baking powder
- 1 tspn salt
- 2 tbspns granulated sugar
- 2 eggs
- 2/3 cup milk, at room temperature
- Dandelion flowers, without stems
- Oil for frying
- Confectioner's sugar for topping
Mix the dry ingredients. Gradually mix in the eggs and stir in the milk to make a smooth, lump-free batter. Refrigerate, covered, for 20 minutes before using.
Pour oil into heavy skillet until it is 2 inches deep. Heat to 375 degrees.
Dip the dandelion flowers into the fritter batter and drop into the oil. Fry on both sides until golden brown. Remove and drain on paper towels before serving. Sprinkle with confectioner's sugar.
("Abe's mother always used this batter to fry dandelion flowers in the spring. Be sure to find dandelions which have not been sprayed, and snap off the flowers. Squash blossoms can also be used.)
More "Lost" Dandelion RecipesHot Dandelion Dressing with Bacon (1946)
Wilted Dandelions and Wild Onions (1830)
(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")