Description
Crispy Dandelion Fritters with a tangy Lemon-Garlic Aioli offer a delightful way to enjoy nutrient-rich dandelion greens. These fritters are lightly seasoned and fried to golden perfection, complemented by a creamy, refreshing aioli made with fresh lemon juice and garlic, perfect for an appetizer or snack.
Ingredients
Scale
Dandelion Fritters
- 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)
Lemon-Garlic Aioli
- 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
- Wash Greens: Thoroughly wash dandelion greens under cold running water. Trim thick stems, roots, or yellowed leaves to remove any tough parts and dirt.
- Blanch Greens: Bring a large pot of salted water to a boil. Add the greens and blanch for 1-2 minutes until wilted and bright green.
- Cool Greens: Drain immediately and plunge greens into an ice bath to stop cooking and preserve color. Let them cool completely.
- Chop Greens: Remove greens from ice bath, squeeze out excess water thoroughly using hands or a towel, then finely chop and set aside.
- Make Lemon-Garlic Aioli: In a small bowl, combine mayonnaise, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Whisk well until smooth, then cover and refrigerate until serving.
- Combine Dry Ingredients: In a large bowl, whisk flour, baking powder, 1/2 tsp salt, black pepper, garlic powder, and onion powder until well mixed.
- Combine Wet Ingredients: In another bowl, whisk the beaten egg and milk together until uniform.
- Make Batter: Pour wet ingredients into dry and stir gently until just combined, leaving some lumps for lightness. Avoid overmixing.
- Fold in Greens and Cheese: Gently fold chopped dandelion greens and Parmesan (if using) into the batter until evenly distributed.
- Heat Oil: Pour about 1/2 inch vegetable oil in a large non-stick skillet over medium heat. Heat until oil reaches around 350°F (175°C) or a drop of batter sizzles immediately.
- Fry Fritters: Drop tablespoon-sized spoonfuls of batter into hot oil. Flatten slightly with the back of the spoon. Avoid overcrowding by working in batches.
- Cook Until Golden: Fry fritters for 3-4 minutes per side until golden brown and cooked through, targeting an internal temperature of 160°F (71°C).
- Drain Excess Oil: Remove cooked fritters with tongs or a slotted spoon, placing them on paper towels to drain.
- Repeat Frying: Continue frying remaining batter, adding more oil as necessary to maintain depth and temperature.
- Serve Warm: Serve the crispy fritters immediately with chilled lemon-garlic aioli as a dipping sauce.
Notes
- Blanching and shocking the dandelion greens reduces bitterness and preserves bright color.
- Squeezing out excess water from greens is crucial for a crisp fritter texture.
- Optional Parmesan cheese adds subtle depth and saltiness but can be omitted for vegetarian or dairy-free adaptations.
- Maintain oil temperature to avoid greasy or undercooked fritters.
- Store leftover aioli covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: dandelion greens fritters, crispy fritters, lemon garlic aioli, vegetable fritters, appetizer recipe
