Farmer's Dandelion Fritters (1981)

• 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 Recipes

Hot 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.")

Wilted Dandelions and Wild Onions (1830)

• 2 lbs (3 quarts) young and tender dandelion leaves, trimmed of coarse stems, rinsed well in cool water and drained in a colander  
• 3 scallions, trimmed and sliced thin (include green tops)
• 4 tbspns bacon drippings
• 1/4 cup cider vinegar
• 1/4 tspn salt
• 1/8 tspn pepper

Melt bacon drippings in a large, heavy kettle over moderate heat.  Add dandelion leaves and scallions, and saute, turning in the drippings, 2 to 3 minutes until lightly glazed.

Add vinegar, salt and pepper. Toss to mix, cover and simmer over low heat, 10 to 15 minutes until dandelion leaves are tender.  Toss again and serve hot.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Harold Warp Pioneer Village in Minden, Nebraska, which charts settlers on the Nebraska prairies from 1830 to mid-20th century.)

More Dandelion Recipes

Dandelion Wine (1934)

Hot Dandelion Dressing with Bacon (1946)

More Recipes from American Historic Villages

Sponge Bread with Olive Oil (1720)

Buttermilk Corn Bread (1876)

Parsnips Stewed in Dark Beer (1627)

Old-Fashioned Apple Cider Butter (1860)

Dandelion Wine (1934)

Combine "1 gallon blossoms, 1 gallon hot water.  Let stand 24 hours, then drain through a cloth to this juice and add the following:

• 3 pounds sugar
• juice of 2 lemons
• juice of one orange

Dissolve 1 cake of yeast foam in warm water.  Add to the above, and mix well.  Let this stand in an open jar until thoroughly fermented,  Then bottled and keep well corked.

(Origin - Handwritten recipe journal, dated November 24, 1934. Author unknown.)

Deliciously Related Recipes

Cherry Wine (1934)

Hot Dandelion Dressing with Bacon (1946)

Hot Dandelion Dressing with Bacon (1946)

"Cut one-half pound bacon in dice and fry in skillet until crisp.Add:

• three cupfuls water, 
• one-half cupful of vinegar, 
• one-half cupful sugar, 
• one-half teaspoonful salt...

... and bring to simmer.  Mix three tablespoonfuls flour with one egg, and cream to form a thin paste. Add slowly to first mixture, stirring all the while.

"Cool slightly and pour over about two pounds of cleaned dandelions. Serve with boiled potatoes."

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. John Henning.) 

More Recipes from Pocono Kitchens

Orange Milk Sherbet (1946)

Banana Fritters with Lemon (1946)

Honey Sweet Potatoes with Corn Flakes (1946)