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
10
1
¾
1
1
1
¾
¾
Special Equipment
Preparation
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°. Working in batches, place ¼-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.