Description

Have you ever thought about turning dandelion roots into a delicious, crunchy treat? Dandelion root fries are a delightful, healthy snack that brings the earthy, slightly bitter flavor of dandelion roots to life with a crisp, golden exterior. This unique recipe is perfect for adventurous food lovers and those looking to add more foraged foods to their diet. Full of nutritional benefits, dandelion roots have been cherished for centuries for their detoxifying properties. By transforming them into fries, you can enjoy a wholesome snack that’s not only healthy but incredibly satisfying. Let’s dive into the art of making crispy, flavorful dandelion root fries!

Ingredients

Scale

1 cup dandelion roots (cleaned and peeled)
1 cup buttermilk (or plant-based milk for vegan version)
1 cup all-purpose flour (or gluten-free flour blend)
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon sea salt (plus more for seasoning)
½ teaspoon cayenne pepper (optional for a spicy kick)
1 cup breadcrumbs (optional for extra crunch)
Oil for frying (such as avocado oil, sunflower oil, or olive oil)

Instructions

Step 1: Harvest and Clean the Dandelion Roots

Begin by harvesting dandelion roots from a pesticide-free area. Choose young, tender roots for the best flavor. Rinse the roots thoroughly under cold running water, scrubbing them to remove all dirt. Peel the outer skin gently using a vegetable peeler to reveal the tender inside.

Step 2: Soak the Roots

Place the cleaned roots into a bowl of buttermilk (or plant-based milk) and let them soak for about 30 minutes. This step helps to soften the roots slightly and reduce any excessive bitterness.

Step 3: Prepare the Coating

In a large bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper. If you prefer extra crispy fries, you can mix in breadcrumbs with the flour.

Step 4: Coat the Dandelion Roots

Remove the roots from the buttermilk, letting the excess drip off. Toss the roots into the flour mixture, ensuring each piece is well coated. Press the flour into the roots to create a thicker coating.

Step 5: Fry the Roots

Heat oil in a deep skillet or frying pan to about 350°F (175°C). Gently add the coated dandelion roots into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2-4 minutes per batch. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with additional sea salt immediately after frying.

Notes

Make sure the oil is at the right temperature before frying. Too hot and the fries will burn outside before cooking inside; too cool and they’ll absorb too much oil and become greasy.

Prep Time: 35 minutes
Cook Time: 10 minutes