This recipe was created for my son BJ who loves Onion Rings and French Fries! My mission to make this weeks dinners extra tasty, by developing new recipes using the fresh Ramps I purchased at Wilson Farms last week has been successful. Today’s Gourmet Ramp Fries recipe became BJ ‘s new favorite side dish, Monday evening. While preparing Muddica Steak cutlets’ for frying Monday night, I decided to test-fry a small batch of Ramps using the egg wash & Sicilian Breadcrumb (Muddica) left overs. The results were amazing! The garlic/onion/leek flavors of the tender Spring Ramps lightly coated and fried in Sicilian Breadcrumbs were OUTSTANDING!!! If you are a lover of Onion Rings and French Fries this recipe brings the beloved everyday Onion Ring and French Fry side dish to a new gourmet level.
For Step-by-Step recipe details and photos click see more
2 bunches Fresh Ramps
2 large eggs
1 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/12 cups Sicilian Breadcrumbs (Muddica) * Note~See page #201 in my cookbook “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia;Harvest”
La Spagnola Olive and Vegetable blend oil for frying
Cayenne Dipping Sauce Ingredients
3/4 cup mayo
1 tablespoon cayenne pepper
1 mound flour on clean work surface; season with salt and pepper
2 mound Sicilian Breadcrumbs on clean work surface
3 clean ramps by rinsing each under cold water; cut and discard green and root ends
4 coat each ramp in season flour
5 dip and coat each floured ramp in egg wash; dip and coat immediately in Italian Style bread crumbs; reserve
6 heat 4 cups La Spagnola Oil in large fry pan over high heat; fry reserved ramps in batches of 8-12 until golden on all sides; cool on cookie rack lined cookie sheet
7 whisk mayo and cayenne pepper together; transfer dipping sauce to small serving bowl
8 arrange Ramp Fries on serving platter with Cayenne Dipping Sauce; serve immediately
* A few notes from test-frying Spring Ramps~ As seen in above photos, I test-fried Ramps three different ways. First, Ramps with green leaves attached and fried; second, green leaves of Ramps attached but green leafy end side not fried, and third, Ramp greens removed and discarded before frying.
Personally I enjoyed the fried green ends, as well as the light breaded white end pieces. The white lightly breaded ends were delicious, and the green ends crisped like a chip and were very testy as well! However, I felt their presentation on the plate didn’t present appetizing. The Ramps with bright green leafy ends attached and held from oil while white end sides fried, platted nicely, but BJ and I both felt the uncooked green ends were a tad to pungent in flavor to eat in abundance. Overall my son BJ and I fell in love with the flavors and texture of the more traditional French Fry style Ramp, with leafy greens removed before frying. Ramps season is short and sweet , beginning late April to early June. I highly recommend seeking out a bunch of Spring Ramps at a local market like Wilson Farm in Lexington Ma.
*Note~ My Sicilian Style Breadcrumb recipe and my Muddic Steak recipe are highlighted with QR Codes in my new released Cookbook ” Gifts Of Gold”
To order “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia; Harvest” Click link below