So dandelion week has turned into dandelion month, and I’m afraid I still won’t have time to try all the dandelion concoctions I’ve been thinking about. (Thank my long-suffering boyfriend. He likely won’t want to see another dandelion for quite some time.)
Today it’s a full dandelion breakfast: Dandelion fritters with dandelion syrup. Floral and joyful, it tastes exactly like spring!
For the syrup, I used Henrietteâ€™s method. The flavor is incredibly complexâ€”floral and honeylike, with hints of caramel and fresh green leaves. Amazing. As soon as I can, I plan to make a nice big batch to freeze.
For the fritters, I made a basic pancake batter (a cup of flour, a teaspoon of baking powder, an egg, a cup of milk, a couple of tablespoons melted butter, and a pinch of salt) with enough extra milk added to make it about as thin as heavy cream. Then I added a nice pile of yellow dandelion fluff*â€”about a cup or a little more. I cooked the fritters on a hot buttered griddle just like pancakes.
*By “yellow dandelion fluff” I mean the yellow parts of dandelion blossoms, separated from the green bits and fluffed up a bit to avoid clumping. Sound like too much trouble? I think you can get away with including a bit of green, but be sure to pinch off the stem end of each blossom, or you might get some bitterness in your fritters.