Very simple, the main ingredient of dandelion fritters is free and surprisingly delicious! The flowers have a slightly bitter juiciness to them that is rather pleasant.
Gather as many freshly opened dandelion heads as you want small fritters. Give good shake outside in case of insects and wash and dry under cold water. Mix a pancake batter up: place a cupful or so of self raising flour into a bowl then gradually add soya milk (probably about half a cup) while whisking with a fork until you have a nice thick batter.
Heat a small amount of of veg oil (really just enough to coat the base of the pan) to a medium heat in a frying pan and then fry the fritters. I found it easiest to throw one flower at a time into the mix, coating it well with batter and then taking it out in a spoonful, and popping it all in the pan. They cook quite fast – once small holes begin to appear on the pancakes flip them over with a fork and cook the other side.
Variants: this basic pancake mix can be used to house many different things – try chopped onion with other finely chopped vegetables (beetroot makes pink ones!) or make herby fritters.
Food for Free by Richard Mabey is a great guide to Britain’s wild foods. A favourite reference tool of ours, detailing wild herbs, berries, greens, sea vegetables and fungi.