Buttermilk-Fried Ramps

Name: Buttermilk-Fried Ramps
Yield: 4 servings
Ingredients: 1 8 ounces ramp greens (2 handfuls); 1 2 cups buttermilk; 1 1 cup all-purpose flour; 1 1 tablespoon kosher salt; 1 1 teaspoon black pepper; 1 1/2 teaspoon cayenne pepper; 1 salt; 1 Lemon wedges for garnish

From the kitchen of Carly

Crispy ramp whites coated in a cayenne-spiked flour crust and fried until golden. The buttermilk keeps them tender inside while the exterior shatters under your teeth. A sharp lemon squeeze cuts through the richness perfectly.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 ounces ramp greens (2 handfuls)
12 cups buttermilk
11 cup all-purpose flour
11 tablespoon kosher salt
11 teaspoon black pepper
11/2 teaspoon cayenne pepper
1salt
1Lemon wedges for garnish

Instructions

Trim greens from 8 ounces ramps (2 handfuls); reserve for another use. Place 2 cups buttermilk in a shallow dish. Combine 1 cup all-purpose flour, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper in another shallow dish. Coat ramps in flour mixture, then buttermilk, then flour mixture again.
Pour vegetable oil into a large pot to a depth of 2"; heat over medium-high until a deep-fry thermometer registers 350°. Fry ramps until golden and crisp, about 2 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.