DANDELION FRITTERS

"These fritters have earned quite a reputation around our house with friends, family, and students. They taste like breaded spinach rolls, and while your taste buds are enjoying the flavors, your liver is enjoying the tonic support of the dandelion flowers."

1 to 2 tablespoons olive oil or butter
1 onion, chopped
1/2 red, green or yellow bell pepper, chopped
Seasoning herbs of choice (such as celery seed, garlic and onion powder)
1/2 cup flour
2 cups dandelion flowers,* stemmed and rinsed (leave moist)

Heat butter or oil in large cast-iron skillet. Add onion and bell pepper and saute until translucent, about 5 minutes.

While onion and pepper are cooking, mix your favorite seasoning herbs, to taste, into the flour.

Gently toss moist dandelion flowers in flour mixture until well coated. Add to skillet as flavoring and saute until dandelions are golden brown.

Serve fritters plain or dip in ranch dressing.

*Food grade flowers, untreated with pesticides.

Yield: 4 servings
Source: Growing 101 Herbs That Heal: Gardening Techniques, Recipes, and Remedies by Tammi Hartung