Ramps Fritters

DIRECTIONS

• 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.