fritters
[I’ve used dandelion, alexanders, fennel]
○ 4 cups of freshly picked and washed flower heads
○ 2 cups flour
○ 2 eggs
○ 2 cups milk
Beat milk, flour and eggs together.
Warm some olive oil in a frying pan on the stove (medium heat). Holding the underneath of the flowers, dip into the batter until totally covered then place into the frying pan, flower side down.
Once they are brown, flip and brown the other side.
Remove from oil and place on paper towel to remove excess oil.
Savoury: add herbs to batter
Sweet: roll in sugar after cooking