Ramp Fritters
Crispy, golden-brown fritters made with fresh ramps, a seasonal wild leek, in a light beer batter. These delicate fritters are perfect served with a squeeze of lemon for a spring appetizer or side dish.
Ingredients
- •1 cup all-purpose flour
- •¾ cup rice flour
- •1 tsp baking powder
- •1 tsp sugar
- •1 tsp kosher salt
- •¾ cup club soda
- •¾ cup light beer
- •10 oz ramps
- •6 cup vegetable oil
- •1 whole lemon
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Remove any slippery outer layers from ramp bulbs, trim roots, then soak in a bowl of cold water, swishing around gently to loosen any dirt.
5 min
- 2.
Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
5 min
- 3.
Cut ramps into 1" pieces ( you should get about 5 cups). Whisk all-purpose flour, rice flour, baking powder, sugar, and salt in a large bowl to combine. Make a well in the center and pour in club soda and beer; whisk until smooth. Fold in ramps.
10 min
- 4.
Pour oil into a large cast-iron skillet fitted with thermometer to come 1" up sides and heat over medium-high until thermometer registers 350°F. Working in batches, place 1/4-cup mounds of batter into skillet and press down lightly to flatten and submerge. Fry, turning once, until fritters are golden brown, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt. Serve with lemon wedges for squeezing over.
20 min
