Recipe: Ramp Fritters“These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings (Bon Appétit).”
Ingredients – Serves: 20
- 10 ounces ramps
- 1 cup all-purpose flour
- ¾ cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ¾ cup club soda
- 6 cups vegetable oil (for frying)
- Lemon wedges (for serving)
- Special Equipment: Deep-fry thermometer
- 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.
- Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
- Cut ramps into 1-inch pieces (should be 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. Whisk until smooth, then fold in ramps.
- Pour oil into a large cast-iron skillet, fitted with thermometer, until oil comes 1 inch up sides. Heat over medium-high until thermometer registers 350 degrees.
- Working in batches, place ¼-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 and sprinkle with salt.
- Serve with lemon wedges for squeezing over. Enjoy!
Reprint: This recipe originally appeared on BonAppetit.com, written by Claire Saffitz. To read more, click here.