# What You Need:
→ Fritters
01 - 2 cups fresh dandelion flowers, stems removed, rinsed and dried
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/2 teaspoon black pepper
07 - 1 cup cold sparkling water, plus more as needed
08 - Vegetable oil for frying
→ Herb Dipping Sauce
09 - 1/2 cup Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh chives
14 - 1 tablespoon chopped fresh dill
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste
# Directions:
01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, parsley, chives, dill, and minced garlic. Season with salt and pepper to taste. Mix thoroughly, cover, and refrigerate until serving.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold sparkling water until a smooth, slightly thick batter forms. Adjust consistency with additional water if needed to achieve a coating that adheres to the back of a spoon.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of approximately 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C).
04 - Working in batches to avoid overcrowding, dip dandelion flowers into batter, allowing excess to drip off. Carefully place into hot oil and fry for 1 to 2 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towel-lined plate.
05 - Arrange crispy fritters on a serving platter. Serve immediately with chilled herb dipping sauce.
