Goldenrod is best known for its medicine. Its genus name, Solidago, comes from the Latin solidus and ago meaning “to make whole.” Traditionally, it’s been used for colds, coughs, seasonal allergies, flu, and urinary tract support. I usually harvest when most of the blooms are open but some are still tight, then dry and store it for teas, tinctures, and salves.
But goldenrod isn’t just for the apothecary shelf, it belongs in the kitchen, too. The fully opened blossoms carry a honey/floral flavor that makes a lovely, golden flecked fritter.
This season I added in some of the chestnut flour I milled earlier in the year. It gives the fritters a rustic depth you just don’t get from all-purpose flour alone. The slight nuttiness blends right in with the blossoms, adding both flavor and a little extra nutrition. Chestnut flour was once a staple in the South, and bringing it into this recipe felt like a nod back to that tradition; hearty, simple, and seasonal.
Harvest tip: avoid roadside or sprayed plants, and gather blossoms at their peak: open and bright, not faded or turning brown.
Muscadine Glaze 🍇
Muscadines are one of the South’s oldest native grapes. Thick-skinned, bold in flavor, and ripening in late summer just before the goldenrod comes into bloom. I finished these fritters with a muscadine glaze, made from the jelly I put up a few weeks ago. The tangy sweetness cuts through the richness of fried batter, adding a shiny glaze that makes them irresistible.
If you don’t have access to muscadine jelly, a regular grape jelly works just fine.
Recipe – Goldenrod Fritters with Muscadine Glaze
Goldenrod Fritters
Ingredients
- 1 ½ cups all-purpose flour (or 1 cup all-purpose + ½ cup chestnut flour)
- 2 tsp baking powder
- 1 tsp salt
- 2 Tbsp sugar
- 1 tsp cinnamon
- 2 eggs
- 1 ½ cups milk (or reconstituted powdered milk)
- 1 tsp vanilla extract
- ½ cup goldenrod blossoms, open and fully bloomed (loosely packed, stripped from stems)
- Lard (or oil) for frying
Directions
Pull the blossoms from the goldenrod stems, avoiding too many green bits (they’re bitter and will carry into the fritter).
In a large bowl, stir together the dry ingredients. In a smaller bowl, whisk eggs, milk, and vanilla. Add the wet mixture to the dry and stir until just combined. Gently fold in the goldenrod blossoms.
Heat lard or oil in a skillet to 350°F. Drop spoonfuls of batter and fry until golden brown on both sides. Drain on paper towels, then transfer to a plate.
Muscadine Glaze*
Ingredients
- ½ cup muscadine jelly
- 1–2 Tbsp water
Directions
In a small saucepan, melt muscadine jelly with water over low heat. Stir until smooth and glossy.
Drizzle warm over goldenrod fritters.
*If you don’t have muscadine jelly, a regular grape jelly will work.
Tips & Variations
- Add chestnut flour for a rustic, nutty depth and extra nutrition.
- Fritters taste best hot, but you can crisp them back up in the oven if needed.
📄 Free Download
Want to keep this recipe handy? Here’s a printable PDF of today’s recipe and instructions:
Welp, that’s all I got for y’all this week. I really appreciate you reading along, and if you want to see it in action, don’t forget to check out the video. So until next time, I’ll see y’all later.