Ramps Gratin Recipes
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.
RAMPS GRATIN
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 Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from scorching.
- Toast the crumbs for about two minutes, or until a light golden color.
- Transfer to a plate to cool.
- When cooled, toss toasted crumbs with the grated Gruyere and set to the side.
- Preheat the broiler.
- Melt the remaining butter in the skillet until it just begins to brown.
- Add the ramps, facing them all in the same direction.
- Cook the ramps over high heat, turning occasionally, until they are limp and a light golden color.
- Season with salt and pepper, add the cream, and bring to a simmer (this should take only about one minute).
- Remove the ramps from the heat.
- Sprinkle the breadcrumb mixture over the top of the ramps in the skillet.
- Set the skillet under the hot broiler for only about 30 seconds, or until they are bubbling and brown.
- Serve immediately.
Nutrition Facts : Calories 262.6, Fat 21.9, SaturatedFat 13.2, Cholesterol 70.9, Sodium 156.3, Carbohydrate 10.6, Fiber 0.6, Sugar 0.9, Protein 6.5
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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