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Crispy Parmesan Dandelion Green Fritters Recipe with Easy Garlic Lemon Aioli

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These crispy parmesan dandelion green fritters are a quick and easy appetizer or snack featuring wild greens transformed into a golden, crunchy delight, paired with a bright garlic lemon aioli.

Ingredients

Scale
  • 4 cups dandelion greens, washed and roughly chopped (young leaves preferred)
  • ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • ¾ cup all-purpose flour (for gluten-free, use a gluten-free flour blend)
  • 2 large eggs, room temperature
  • 2 cloves garlic, minced (fresh preferred for aioli)
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup mayonnaise
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Olive oil for frying (about ¼ inch depth)
  • 1 teaspoon baking powder

Instructions

  1. Rinse the dandelion greens thoroughly to remove dirt and grit, then roughly chop into bite-sized pieces. Set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and freshly ground black pepper.
  3. In a separate bowl, beat the eggs until smooth, then add to the dry ingredients and stir gently to combine into a thick batter.
  4. Fold in the grated Parmesan and chopped dandelion greens until evenly incorporated.
  5. Heat about ¼ inch of olive oil in a skillet over medium heat. Test the oil by dropping a small bit of batter in; it should sizzle immediately but not smoke.
  6. Scoop about 2 tablespoons of batter per fritter into the hot oil, flatten slightly with the back of the spoon. Fry for about 3 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding.
  7. Remove fritters with a slotted spoon and drain on paper towels. Keep warm in a low oven if frying in batches.
  8. To make the garlic lemon aioli, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth. Adjust seasoning to taste.
  9. Serve the fritters warm with the garlic lemon aioli on the side.

Notes

If batter is too thick, add up to 2 tablespoons of water or milk to loosen. Maintain medium heat to avoid burning fritters. Use freshly grated Parmesan for best texture and flavor. Drain fritters well on paper towels to prevent sogginess. Keep cooked fritters warm in a low oven if frying in batches. Garlic lemon aioli can be made ahead and stored in the fridge. For a gluten-free version, substitute flour with chickpea flour and adjust batter thickness with water.

Nutrition

Keywords: dandelion greens, fritters, parmesan, garlic lemon aioli, appetizer, snack, crispy, wild greens, easy recipe

Find it online: https://elaraeats.com/crispy-parmesan-dandelion-green-fritters-recipe-with-easy-garlic-lemon-aioli/