Dandelion and Zucchini Fritters

Preparation

• Pick large, healthy dandelions and cut petals off with a paring knife, just above the bracts. Rinse and lay on towel.
• Shred 1 small zucchini with cheese grater, then strain the liquid by squeezing with a cheese cloth or dish towel
• Sift salt, baking powder, corn starch, and flour into mixing bowl
• In separate bowl, combine egg, milk, cheese, zucchini, and dandelion petals
• Slowly incorporate the dry mix into the wet until batter is smooth

• Heat an inch of oil in cast iron skillet
• Spoon batter into pan in small batches and fry on each side for two minutes or until crispy on the outside, and tender on the inside
• While fritters are cooking, mix sour cream, lemon juice, salt, pepper, and onions in small bowl. Add Salt and pepper to taste.