Prepare the dandelion leaves by washing them thoroughly.
In a large bowl, mix the flour, baking powder, salt, and pepper.
In another bowl, whisk the egg and milk together.
Pour the wet ingredients into the dry ingredients and mix until combined.
Fold in the clean dandelion leaves gently.
Heat oil in a skillet over medium heat until shimmering.
Drop spoonfuls of batter into the hot oil, frying in batches.
Remove the fritters from the oil and drain on paper towels.
Serve warm, optionally with a dipping sauce.
