Buttermilk-Fried Ramps

Name: Buttermilk-Fried Ramps
Yield: 2 Servings
Ingredients: 8 ounces ramps; 2 cups buttermilk; 1 cup all-purpose flour; 1 tablespoon kosher salt, plus more for serving; 1 teaspoon black pepper; ½ teaspoon cayenne pepper; Vegetable oil (for frying); Lemon wedges (for serving); A deep-fry thermometer

Claire Saffitz2 ServingsSource

buttermilk ramps spring quick easy side nut-free vegetarian deep-fry dinner do not show on encore

Ingredients

8 ounces ramps

2 cups buttermilk

1 cup all-purpose flour

1 tablespoon kosher salt, plus more for serving

1 teaspoon black pepper

½ teaspoon cayenne pepper

Vegetable oil (for frying)

Lemon wedges (for serving)

A deep-fry thermometer

Method

Trim greens from ramps; reserve for another use. Place buttermilk in a shallow dish. Combine flour, salt, black pepper, and cayenne in another shallow dish. Coat ramps in flour mixture, then buttermilk, then flour mixture again.

Fit a large pot with a deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°. Fry ramps until golden and crisp, about 2 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.