Dandelion Donuts

These dandelion donuts are made by dipping fresh dandelion blossoms in a light batter, frying until crisp, and coating them in cinnamon sugar. They’re warm, sweet, and full of fair-style flavor.

This is one of those little spring traditions my daughter and I look forward to every year. As soon as the dandelions start popping up in the yard, we grab a bowl and head outside to pick them together. It’s simple, a little messy, and one of my favorite ways to welcome the season.

We dip the blossoms in a light, pancake-style batter, then pan-fry them until they’re golden and crisp. While they’re still warm, they get tossed in cinnamon sugar, which melts into that just-fried coating in the best way.

They remind me so much of the mini donuts you get at a fair—crisp on the outside, soft in the middle, and coated in sweet, spiced sugar. It’s such a fun, cozy recipe, and one that feels a little extra special because of how we make it. I truly hope that this recipe becomes a family tradition for you, too!

Things to remember

• Only pick flowers that you are certain you can safely identify. Dandelions are very common, but there are a few lookalikes. Research your local area to make sure you know what you’re eating.
• Make sure to pick flowers only from places you know for certain haven’t been sprayed with chemicals. Flowers are too delicate to wash, so make sure they are clean when you pick them. I would avoid picking them roadside where dogs might walk.
• When I pick the flowers (before they go into the bowl), I give them a little shake or a gentle blow to make sure there are no bugs hiding in their leaves.
• As dandelion flowers wilt quickly, it’s best to fry them right after they’re picked.

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Dandelion Donuts with Cinnamon Sugar

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

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Dandelion donuts made with fresh blossoms dipped in a simple batter, pan-fried until golden, and finished with cinnamon sugar. Crisp, soft, and perfectly sweet.

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Ingredients

• ▢ 50 dandelion flowers
• ▢ ¼ cup all-purpose flour
• ▢ 1 teaspoon granulated sugar
• ▢ ½ teaspoon baking powder
• ▢ ⅓ cup milk
• ▢ 1 teaspoon vanilla
• ▢ Neutral-flavored oil for frying
• ▢ Cinnamon sugar (for sprinkling)

Instructions 

• Make sure the dandelions are clean. DON'T wash them, simply give them a little shake or brush off anything that shouldn't be on the petals.
  50 dandelion flowers
  
• In a bowl, mix the all-purpose flour, sugar, and baking powder. Pour in the milk and vanilla and mix until mostly clump-free.
  ¼ cup all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon baking powder, ⅓ cup milk, 1 teaspoon vanilla
  
• Heat 1 inch of oil in a frying pan over medium heat until it reaches 350 degrees Fahrenheit. Holding a dandelion by the stem, dip it into the batter. It's ok if the flower is not fully coated in batter – I usually only batter the petals. Carefully put the flower into the hot oil, battered side down. Repeat until your pan is mostly full, them cook for 30-45 seconds per side, until they are golden brown. Remove them from the pan using a slotted spoon and place the on paper towels while you fry the rest.
  Neutral-flavored oil for frying
  
• Sprinkle them with cinnamon sugar and enjoy right away.
  Cinnamon sugar
  

Notes

I’ve calculated the nutritional label using 4 tablespoons of oil and 2 teaspoons of cinaon sugar. You will need to add more oil than that to your pan, but you there will be a bunch leftover. I save the leftover oil to cook with. 

Nutrition

Serving: 1 = about 13 dandelion donuts, Calories: 57kcal (3%), Carbohydrates: 9g (3%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.1g, Cholesterol: 3mg (1%), Sodium: 67mg (3%), Potassium: 41mg (1%), Fiber: 0.2g (1%), Sugar: 3g (3%), Vitamin A: 39IU (1%), Calcium: 55mg (6%), Iron: 0.4mg (2%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.