Name: Crispy Dandelion Fritters with Lemon-Garlic Aioli Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups young dandelion greens (tightly packed, washed, trimmed, blanched, squeezed dry, and finely chopped); 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1 large egg (lightly beaten); 1/2 cup milk (dairy or non-dairy); 1/4 cup grated Parmesan cheese (optional); 1/2 cup vegetable oil (for frying, more or less as needed); 1/2 cup mayonnaise; 1 clove garlic (minced); 1 tbsp fresh lemon juice; 1 tbsp fresh parsley (finely chopped); Pinch salt (to taste); Pinch black pepper (to taste)

Ingredients

4 cups young dandelion greens (tightly packed, washed, trimmed, blanched, squeezed dry, and finely chopped)

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1 large egg (lightly beaten)

1/2 cup milk (dairy or non-dairy)

1/4 cup grated Parmesan cheese (optional)

1/2 cup vegetable oil (for frying, more or less as needed)

1/2 cup mayonnaise

1 clove garlic (minced)

1 tbsp fresh lemon juice

1 tbsp fresh parsley (finely chopped)

Pinch salt (to taste)

Pinch black pepper (to taste)

Instructions

Step 1: Thoroughly wash dandelion greens under cold running water. Trim any thick stems, roots, or yellowed leaves to remove dirt and tough parts.

Step 2: Bring a large pot of salted water to a rolling boil. Add the greens and blanch for 1-2 minutes until wilted and bright green.

Step 3: Drain greens immediately and plunge into an ice bath to stop cooking. Let cool completely.

Step 4: Remove greens from ice bath and squeeze out excess water using hands or a kitchen towel. Finely chop and set aside.

Step 5: In a small bowl, combine mayonnaise, minced garlic, lemon juice, parsley, salt, and pepper. Whisk until smooth and refrigerate until serving.

Step 6: In a large bowl, whisk together flour, baking powder, 1/2 tsp salt, black pepper, garlic powder, and onion powder.

Step 7: In a separate bowl, whisk the egg and milk together.

Step 8: Pour wet ingredients into dry ingredients and mix gently until just combined. A few lumps are fine—do not overmix.

Step 9: Fold in the chopped dandelion greens and Parmesan cheese if using, ensuring even distribution.

Step 10: Heat 1/2 inch vegetable oil in a large non-stick skillet over medium heat until a drop of batter sizzles immediately (about 350°F / 175°C).

Step 11: Using a tablespoon, drop spoonfuls of batter into the hot oil. Flatten gently with the back of the spoon. Cook in batches without crowding.

Step 12: Fry each fritter for 3-4 minutes per side until golden brown and cooked through. The internal temperature should reach 160°F (71°C).

Step 13: Transfer cooked fritters to paper towels to drain excess oil. Repeat with remaining batter, adding oil as needed.

Step 14: Serve fritters warm, accompanied by the chilled lemon-garlic aioli for dipping.

Tips & Variations

Substitute dandelion greens with other tender wild greens or spinach if unavailable.

For a vegan option, replace the egg with a flax egg and use vegan mayonnaise.

Add a pinch of cayenne pepper to the batter for a subtle spicy kick.

Grate extra Parmesan over the fritters just before serving for added flavor.

FAQs

Can I use mature dandelion greens instead of young ones?

Mature dandelion greens are more bitter and tougher than young greens. If using mature leaves, blanching longer and chopping finely can help reduce bitterness and improve texture.

What can I use instead of frying in oil?

You can bake the fritters in a preheated oven at 400°F (200°C) on a greased baking sheet for about 15-20 minutes, flipping halfway through. They won’t be as crispy as fried but still tasty.