Wild Recipes

Dandelion and Zucchini Fritters

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I’ve been growing my own food in the garden to harvest every year for some time now, but recently started dabbling in foraging for wild plants about a year ago. I truly enjoy it. I had no idea how many plants were edible where we live, and how delicious they’d be. This dish is more of an appetizer or can be served as a side with any wild game dish. Enjoy!

Dandelion and Zucchini Fritters

Serves: 4 (8 fritters)

Time to Make: 45 minutes

Looking for more wild edible recipes? Why not try this Venison and Wild Leek Hash?

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Dandelion and Zucchini Fritters

Recipe by Natalie Auer
0.0 from 0 votes
Course: Wild Recipes, Wild EdiblesCuisine: American


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  • 1 C Shredded Zucchini

  • 1 C Yellow Dandelion Petals

  • 1/2 tsp Sea Salt

  • 1 tsp Baking Powder

  • 1/4 C Corn Starch

  • 1/2 C All Purpose Flour

  • 1/2 C Whole Milk

  • 1 Large Egg

  • 1/2 C Monterey Jack Cheese

  • 1 C Sour Cream

  • Juice of ½ of a lemon

  • 1/4 C finely chopped fresh Wild Onion or Green Onions

  • Bear oil for frying (or other oil of choice)

  • Salt & Pepper


  • 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.

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Natalie Auer

Natalie Auer is an avid cook and new hunter/angler. She lives in the beautiful Hudson Valley of New York State with her two sweet children and wonderful husband Jon. She attended college in Poughkeepsie New York at Marist College School of Business and studied Fine Arts. She works in banking and loves to spend as much time as she can outdoors with her family.

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