Ramp Fritters

After picking up another bundle of ramps from our CSA farmer (thank you Matt at Birdsong Farm in Hiram, OH) this is our final ramp post of 2020. Although the pandemic caused our local ramp festival to be canceled I think we were able to make a good variety of recipes with what we were able to buy at the drive-thru farmers market.

Other recipes included: Ramp Chowder; Cheesy Skillet Lasagna with Ramp Pesto; and Ricotta Toast with Ramp Pesto.

Adding the ramps to a fritter really helped to mellow out some of the abrasiveness of their flavor which really came through in the pesto we created. We served these fritters with a side of lime Greek yogurt which was a nice accompaniment.

Recipe from Health Starts in the Kitchen.

-1 bunch ramps (about 1 1/2 cups chopped)
-1/4 cup flour
-1/2 tablespoon baking powder
-1/2 teaspoon salt
-2 tablespoons shredded Parmesan cheese
-1 egg
-1/4 cup sparkling water
-Oil for cooking
-1/2 cup Greek yogurt, 1-2 tablespoons lime juice, and a pinch of salt

Stir together flour, baking powder, salt and Parmesan cheese. Whisk egg with sparkling water, then incorporate into flour mixture and fold in chopped ramps.

Heat a small quantity of oil in a saute pan over medium heat. Add about two tablespoons of batter to the pan, and repeat as room allows. Cook for two minutes, flip and cook for two minutes more. Transfer to paper towels or a wire rack, sprinkle with salt, and continue until out of batter.

Serve warm with lime yogurt, prepared by combining the Greek yogurt, lime juice and a pinch of salt.


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