Dandelion Flower Fritters
This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.
Yield
10 servingsPrep
15 minCook
10 minReady
25 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
dandelion flowers
clean and unsprayed |
* |
| 1 | pinch |
salt
|
*
|
| 1 | large |
eggs
|
|
| ½ | cup |
milk, low-fat
or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
dandelion flowers
clean and unsprayed |
* |
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk, low-fat
or water |
|
Directions
In a bowl mix together flour, baking powder and salt.
In a separate bowl, beat egg, then mix with milk or water and olive oil.
Combine with dry mixture.
Stir in yellow flowers carefully, taking care not to crush them.
Lightly spray a griddle or frying pan with vegetable oil.
Heat until thoroughly warmed.
Pour batter onto griddle by spoonfuls and cook like pancakes.
