Ramps Fritters Recipes

RAMP FRITTERS

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.

RAMP POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
• Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.

PICKLED RAMPS, SCALLIONS OR LEEKS

Steps:

• Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
• Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
• Take off heat, let cool about 1-2 hours.
• Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!

RAMPS FRITTERS

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.