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Epicurious
Bon Appétit

Ramp Fritters

By Claire Saffitz

5.0

(2)

Image may contain Food Dish Meal and Plant
Photo by Alex Lau, Food Styling by Rebecca Jurkevich

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.

Recipe information

  • Yield

    Makes about 20

Ingredients

1 cup all-purpose flour
3/4 cup rice flour
1 tsp. baking powder
1 tsp. sugar
1 tsp. kosher salt
3/4 cup club soda
3/4 cup light beer
10 oz. ramps, trimmed, cut into 1" pieces (about 5 cups)
Vegetable oil (for frying; about 6 cups)
Lemon wedges (for serving)

Special Equipment

A deep-fry thermometer

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

TagsFritterRampsOnionRoot VegetableVegetableScallionRice FlourFlourSnackStarterSideBrunchDairy FreeNut FreeVeganVegetarianDeep FryCast Iron SkilletEasterSpringBon Appétit

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