Dandelion Fritters

I love making these easy fritters for a snack, besides most of the ingredients being free, everything else is on hand. They are reminiscent of the popular Indian dish Pakora a vegetarian dish made with chickpea flour.



350g Chickpea flour

pinch of baking powder

pinch of Hing (Asafoetida)

30 dandelion flowers

1 handfull chickweed, chopped finely

1 tablespoon chopped wild garlic (chives or spring onion substitute)

5 petals magnolia flower slices finely

1 teaspoon sesame seeds

1/2 teaspoon ajowain seeds

salt and pepper to taste

Water to bind

Ghee, coconut or vegetable oil for frying.


  • Wash all of your foraged greens and flowers well
  • In a bowl mix all of the dry ingredients.
  • Add foraged greens.
  • mix in water until paste consistency forms.

  • Season with salt and pepper
  • Heat oil in shallow pan ( I would normally use ghee to fry but use coconut if making vegan)
  • Add quenelle of fritter mix to hot oil and fry until golden and cooked through.

to make the dipping sauce, I use greek yoghurt with mint and borage flowers mixed in and on top for decoration. If you were making vegan you could use a chickweed pesto.