Ramps Fritters

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 6
• 3/4 cup flour
• 2 eggs, separated with whites set aside
• 3/4 cup beer (any kind)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• medium ramps, cleaned (treatment below)
• 2 zucchini, peeled and grated
• 2 tablespoons parsley, minced
• 1 small garlic clove, finely minced (or a stem of wild garlic)
• salt and pepper, to taste
• juice from half a lemon
• olive oil, for frying

Recipe

• 1 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.
• 2 let rest for at least an hour, to allow the gluten to break down a little.
• 3 in a colander, thoroughly squeeze the moisture out of the grated zucchini with your hands.
• 4 place in a bowl.
• 5 mince stems of the ramps, chop a fine chiffonade of the leaves, and add to the bowl.
• 6 stir in the garlic, lemon juice, olive oil and a pinch of salt and pepper.
• 7 let this rest as well while the batter sits.
• 8 beat the egg whites until the peaks hold, and fold them into the batter.
• 9 gently stir the vegetables into the batter.
• 10 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.
• 11 when a drop of water jumps and sizzles in the pan, you are ready.
• 12 with a spoon, place spoonfuls of batter around the pan, being careful not to overcrowd or let fritters touch each other.
• 13 cook until golden brown on both sides, then remove to a drying rack or a warm plate with paper towel.
• 14 serve with some fresh lemon juice and taste for salt and pepper.