Ramps Fritters

"The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate"
photo by a food.com user photo by a food.com user
Ready In:
1hr 6mins


  • Fritter Batter

  • 34 cup flour
  • 2 eggs, separated with whites set aside
  • 34 cup beer (any kind)
  • 2 tablespoons olive oil
  • 14 teaspoon salt
  • Fritter mixture

  • 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


  • 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.
  • Let rest for at least an hour, to allow the gluten to break down a little.
  • In a colander, thoroughly squeeze the moisture out of the grated zucchini with your hands.
  • Place in a bowl.
  • Mince stems of the ramps, chop a fine chiffonade of the leaves, and add to the bowl.
  • Stir in the garlic, lemon juice, olive oil and a pinch of salt and pepper.
  • Let this rest as well while the batter sits.
  • Beat the egg whites until the peaks hold, and fold them into the batter.
  • Gently stir the vegetables into the batter.
  • 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.
  • When a drop of water jumps and sizzles in the pan, you are ready.
  • With a spoon, place spoonfuls of batter around the pan, being careful not to overcrowd or let fritters touch each other.
  • Cook until golden brown on both sides, then remove to a drying rack or a warm plate with paper towel.
  • Serve with some fresh lemon juice and taste for salt and pepper.

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