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Recipe: Ramp Fritters

“These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings (Bon Appétit).” by Claire Saffitz

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

instructions

  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.
  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.
  3. 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. 
  4. Make a well in the center and pour in club soda. Whisk until smooth, then fold in ramps.
  5. 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. 
  6. Working in batches, place ¼-cup mounds of batter into skillet and press down lightly to flatten and submerge. 
  7. Fry, turning once, until fritters are golden brown, about 4 minutes. 
  8. Transfer to paper towels to drain and sprinkle with salt. 
  9. 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.

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