# What You'll Need:
→ For the Fritters
01 - 2 cups fresh dandelion flowers, stems removed, rinsed and dried
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/2 teaspoon black pepper
07 - 1 cup cold sparkling water, plus more as needed
08 - Vegetable oil for frying
→ For the Herb Dipping Sauce
09 - 1/2 cup Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste
# How-To Steps:
01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, parsley, chives, dill, and minced garlic. Season with salt and pepper to taste. Mix thoroughly, cover, and refrigerate until ready to serve.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in cold sparkling water until a smooth, slightly thick batter forms. Adjust consistency with additional water as needed to coat the back of a spoon.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of approximately 1 inch. Heat over medium-high heat until oil reaches 350°F (175°C).
04 - Working in batches, dip dandelion flowers into batter, allowing excess to drip off. Carefully place into hot oil and fry for 1 to 2 minutes per side until golden and crisp. Remove with slotted spoon and drain on paper towel-lined plate.
05 - Arrange crispy fritters on a serving platter and serve immediately with chilled herb dipping sauce.
