Spring is heeeeeeere!! That means there are tons of wild edibles all over the place...yes, even in the city! Our backyard is teeming with lots of wild greens (some might call them "weeds" but not us!), including dandelions. The greens from the dandelion plant are wonderful sauteed with coconut oil and spices, or tossed in with eggs for a nice breakfast scramble. But some might not know that the pretty yellow tops are edible, too! They are great in salads, or in this case, in a fritter...because pretty much anything is good in a fritter!
I combined the light, slightly sweet dandelion flowers with fresh scallions to create a spring super fritter. Plus they are grain-free, which is a double bonus! These are a nice appetizer or even main dish topped with dilled sour cream and crispy bacon pieces. I love love love the combination of scallions and bacon. It's just perfect! I hope these help you celebrate spring and all the wild bounty around you!
Grain-Free Dandelion-Scallion Fritters
(makes 6-8 fritters)
1/2 cup coconut flour
2 Tbs tapioca flour--or use almond for GAPS diet
1/2 tsp sea salt
1 Tbs dried dill (or 2 Tbs fresh, chopped)
1/4 tsp paprika
1/2 tsp black pepper
4 eggs, pasture-raised!
40 yellow dandelion heads, roughly chopped
1 bunch fresh scallions, thinly sliced (about 1 1/2 cups)
1/4 cup coconut oil or fat of choice for frying--I used beef tallow
In a medium bowl, beat the eggs until scrambled. Add in the flours and spices and stir to combine.
Fold in the scallions and dandelion heads and incorporate.
Heat 2 Tbs fat over medium-high heat. Pour fritter batter, 1/4 cup at a time into the heated oil. Start with 3-4 fritters for the first batch, then repeat with a second batch so you don't overcrowd your pan and end up with soggy fritters...no one wants a soggy fritter! :)
Cook 5-7 minutes on the first side, until beginning to become firm and easy to flip. Turn over the fritters and cook another 5 or so minutes on the second side. You can flip and cook on each side one more time, 2-3 minutes per side to get them extra golden brown and crispy on the outisde.
Remove from pan and repeat with the second 2 Tbs of fat and the other half of the batter.
Keep warm until ready to serve.
Serve topped with Dill Sour Cream and Crispy Bacon Bits (below)! And, of course, eat these outside if it's sunny!!!
Dilled Sour Cream
(makes 1 cup)
1 cup full fat sour cream--look for organic!
1 Tbs dried dill or 2 Tbs chopped fresh dill
1/2 tsp sea salt
1/4 cup fresh lemon juice
Whisk ingredients together in a small bowl. Keep refrigerated until ready to serve.
Crispy Bacon Bits
6 strips bacon, cut into small pieces--I use kitchen shears to cut them
Preheat oven to 350F. Place bacon pieces on a sheet pan. Bake for about 12 minutes, until the pieces are browned and crispy. If your bacon is a little thicker, you might have to go to 15 minutes. Just don't burn it!!