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.
Recipe
Ingredients
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.
Method
- 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.
