June 15th, 2011
By Leanne Wright
Rinse and dry dandelion leaves, removing the bottom of the thick stem portion.
Heat butter and 1 tablespoon of oil in a heavy skillet over medium heat; add chopped shallot. Sauté the shallot gently, stirring until it starts to turn translucent. Add chopped dandelion greens to skillet and stir until wilted and tender.
In a medium bowl, whisk the eggs then whisk in flour, nutmeg, cheese and salt and pepper to taste. Stir in the sauted dandelion greens.
In the same skillet, add remaining oil and heat over medium heat until it is hot enough to make a test dab of batter sizzle. Drop spoonfuls of batter into the pan, spreading them slightly with the back of the spoon. Fry the fritters 4 or 5 at a time, turning them when they turn light golden brown.
Drain the fritters on paper towels and serve hot or at room temperature.