RAMP FRITTERS
These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.
Provided by Claire Saffitz
Categories Bon Appétit Fritter Deep-Fry Green Onion/Scallion Spring Beer
Yield Makes about 20
Number Of Ingredients 12
Steps:
- 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" 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.
- 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.
FRIED EGGS AND RAMPS
The ramp, a kind of wild leek that heralds spring, pairs here with eggs for a particularly satisfying meal. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet. In this recipe, wilted ramps are a great accompaniment for a couple of eggs fried sunny side up, with a pinch of peperoncino.
Provided by David Tanis
Categories breakfast, quick, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat a cast iron skillet over medium heat and add the olive oil. When the oil is hot, add the ramps and season with salt and pepper.
- Push the ramps to the side and crack the eggs into the skillet. Season the eggs and cook sunny-side up for about 2 minutes. (Flip the eggs if you prefer them over easy.) Sprinkle with a pinch of red pepper flakes, if using, and serve immediately.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 28 grams, Carbohydrate 15 grams, Fat 37 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 716 milligrams, Sugar 5 grams, TransFat 0 grams
RAMPS FRITTERS
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate
Provided by Molly53
Categories Vegetable
Time 1h6m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- First create the base of the batter by combining the flour, egg yolks, beer, olive oil and salt in a bowl and whisk just enough to blend everything together smoothly.
- Let rest for at least an hour, to allow the gluten to break down a little.
- In a colander, thoroughly squeeze the moisture out of the grated zucchini with your hands.
- Place in a bowl.
- Mince stems of the ramps, chop a fine chiffonade of the leaves, and add to the bowl.
- Stir in the garlic, lemon juice, olive oil and a pinch of salt and pepper.
- Let this rest as well while the batter sits.
- Beat the egg whites until the peaks hold, and fold them into the batter.
- Gently stir the vegetables into the batter.
- Heat up some olive oil (or a mixture or olive oil and vegetable/canola oil) in a large cast iron pan on medium-high heat, enough to well-coat the surface of the pan.
- When a drop of water jumps and sizzles in the pan, you are ready.
- With a spoon, place spoonfuls of batter around the pan, being careful not to overcrowd or let fritters touch each other.
- Cook until golden brown on both sides, then remove to a drying rack or a warm plate with paper towel.
- Serve with some fresh lemon juice and taste for salt and pepper.
Nutrition Facts : Calories 145.6, Fat 6.5, SaturatedFat 1.2, Cholesterol 62, Sodium 128.2, Carbohydrate 15.4, Fiber 1.1, Sugar 1.8, Protein 4.7
RAMPS WITH BACON
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate
Provided by Molly53
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut ramps bulbs from the leaves and reserve both.
- Fry bacon in a large skillet over medium heat until crispy; drain on paper towels and set to the side.
- Pour off all but two tablespoons of bacon grease from pan.
- Add ramp bulbs and a half cup of water to same skillet and cook over medium heat, stirring frequently, until bulbs are soft, about 15 minutes.
- Coarsely chop leaves, add to skillet.
- and cook until wilted.
- Crumble bacon, add to skillet and cook until ramps are soft and all liquid has been absorbed.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 259.9, Fat 25.6, SaturatedFat 8.5, Cholesterol 38.6, Sodium 472.7, Carbohydrate 0.4, Protein 6.6
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