I love wild things. With things that pop up in the front yard, wild people that chase their dreams, and wild children with wild hair. It’s spring and the wild things seem to be everywhere, and it renews the wildness that lives inside of me that I was never able to put out. Something about that fresh spring breeze that is wafting in though the slider door as I do my math homework. It’s melting that darkness of winter from life. I am so desperately ready for long summer days, and warm nights to live the adventures of my 20th year in.
Did I mention that? I had my 20th birthday a couple of weeks ago. I didn’t end up posting a cake recipe, because we ended up celebrating with a store-bought chocolate beaut that did the job nicely. It was a simple celebration with the best people. I have been contemplating what this year needs to look like, I have a foggy idea, but then again I have no idea. Everything seems so temporary, and easily changed. I love that.
To celebrate the change of season, wild things, and the beauty of temporariness, make dandelion fritters, they are a nice change from the normal pancake/fritters in your life. (You could totally make these bigger and serve them as pancakes)
Ok so one thing you need to know about the dandelions. Do not get any of the green parts of the flower. When you go picking, just take the blossom. Then squeeze and roll the base of the flower, that loosens the white/yellow fluffy flower part from the bitter green base.
1 cup white/yellow fluffy flower part of the dandelion (see note)
1 1/2 cup whole wheat pastry flour
1 cup whole milk
1 tablespoon coconut oil
Heat the oil in a cast iron skillet over medium-highheat.
Whisk together the flour, milk, and egg together until all the lumps are gone. Fold in the flowers. When the oil is good and hot, add scant 1/4 cup scoops of the batter into the pan. Cook until brown on both sides. Serve right away, with butter and honey.