Wild Dandelion Fritters with Aioli
This recipe, courtesy of New Zealand MKR Neena and Belinda, is a great fun empowering way for people of all ages to reconnect with the earth, correctly identify and forage safely with Mother Natures true and abundant superfoods!
- Dandelion flowers and some small leaves
- 1 cup almond meal
- 1/4 cup tapioca flour
- 1 organic egg lightly beaten
- Splash of almond milk or milk of your choice
- zest of a lemon
- High heat coconut oil for frying
- Himalayan pink salt
- 4 organic egg yolks
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- Himalayan pink salt and black pepper
- 1 garlic clove, finely minced
- fresh herbs of choice (or dandelion leaves)
- 200ml of Premium grade Brookfarm Macadamia Oil
- Gather Dandelion flowers and leaves during the day, when the sunshine has opened up the bright and cheerful flowers
- To make the aioli place egg yolks, mustard, vinegar, lemon juice, garlic, herbs and salt and pepper in a food processor or blender and process until combined. With motor running, slowly pour in the Brookfarm Macadamia Oil in a thin stream and process until the aioli is thick and creamy. Season again (add any herbs you like?) taste and refrigerate while you make the fritters.
- Rinse flowers and leaves in cool water to remove any dirt and allow to dry while preparing the crumb. To make the crumb, combine almond meal and lemon zest in a shallow bowl. Place the tapioca flour in another shallow bowl and add the whisked eggs and milk in a third bowl. Dust dandelion flowers and leaves in the tapioca flour, coat with the egg mix and lastly and firmly press on the almond crumb mixture.
- Prepare a skillet on the stove with high heat coconut oil over medium heat.
Carefully place crumbed flowers and leaves (don’t over crowd the pan) to the skillet, flower side down. When the fritters are lightly browned, flip them over, and brown on the other side. When finished, remove from the pan and place on a paper towel to drain and lightly sprinkle with Himalayan pink salt.
- Serve with a lemon cheek and dollop of aioli or sauce of your choice (garnished with a flitter of extra dandelion petals). Enjoy!!