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.
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