Ramps Fritters

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.