Wild ramps are the star of the show in this ramp & zucchini fritter recipe!
Serve warm with a side of sour cream for the perfect springtime appetizer.
What are ramps you ask?
Ramps are a type of wild allium that are related to spring onions and leeks and boast a pungent garlicky onion flavor. Sometimes called wild leeks, ramps grow in wooded areas and pop up in the U.S. throughout the Northeast, South, and Midwest starting in April and ending in June, depending how chilly and wet the spring weather has been. You’ll find it extremely difficult to find ramps in our area, but scallions or green onions can be substituted in this recipe.
Ramp and Zucchini Fritters (makes 12)
DIETARY: Vegetarian
TOTAL TIME: 45 minutes
24 ounces or two large zucchini
½ teaspoon sea salt
2 large eggs
⅔ cup panko breadcrumbs
½ cup grated Parmesan cheese
2 cups chopped ramps or thinly sliced green onions
6 tablespoons all-purpose flour
½ teaspoon garlic powder
Avocado oil, for cooking
Sour cream or plain yogurt, for serving
- Grate the zucchini using a box grater. Place in a mixing bowl, toss with sea salt, and let sit for 15 minutes to draw out excess moisture.
- Drain the zucchini, then transfer handfuls to cheesecloth or a clean kitchen towel and wring out as much liquid as possible.
- In a large bowl, combine the drained zucchini with the eggs, panko, cheese, ramps (or green onions), 4 tablespoons of flour, and garlic powder. Mix until well combined. If the mixture is very liquid, you can add up to 2 tablespoons of additional flour.
- Heat a skillet over medium heat and add a small amount of avocado oil. Working in batches, scoop the zucchini mixture into the skillet (about 3 tablespoons per fritter) and press flat to form 3-inch-wide fritters. Cook for 2–3 minutes per side, adjusting heat as needed to prevent burning, until golden brown and cooked through.
- Serve immediately while still warm with sour cream or plain yogurt.