A better fritter batter
By Sari Huhtala
I left a mug full of dandelion flowers and a cheeky note that read “Dinner” with a scribbled heart once for my kids. It’s hard to tempt teenage palates with weeds, but even they found this versatile fritter recipe delightful.
This gluten-free fritter batter, made with ground almonds, can be whipped up in no time, and you’re only limited by your imagination when it comes to fillers.
Favourites like zucchini or apple as fillers are always delicious. Or step outside of the comfort of your kitchen into your backyard and try a dirt cheap, crazy nutritious fritter filler like golden dandelion flowers or the violet chive flower tops. Both, when prepared as fritters, are perfect snacks hot or cold, and require no additional sauces or condiments.
Fritter batter
- ½ cup almond flour or ground almonds
- 1/3 cup coconut milk or nut milk
- 1 tbsp arrowroot powder
- 1 tsp baking powder
- 1 egg
- Himalayan salt to taste
- Coconut oil for frying
Mix dry ingredients together. Add egg and nut milk. Combine well.
Sweet or savory batter options
If a hint of sweetness is desired, add one tablespoon of honey to the batter, plus a teaspoon of either cinnamon, cloves, cardamom or a combination of all three.
If savory is what you’re after, add a pinch of thyme, rosemary, oregano or other savory herbs to the batter.
Dandelion or chive flower fritters
2 cups of dandelion flowers, bracts removed (be sure to pick in a clean area, void of pesticides and animals) or 2 cups of chive flowers.
Heat just enough coconut oil in a frying pan to fry one side of fritter. Once pan is hot, dip flowers in batter, allowing excess batter to drip off, then place into pan, frying each side till golden. Once fried, scoop onto a paper-towel (or paper bag) lined plate to cool slightly.
