Ingredients
- 1/4 cup extra virgin olive oil
- 4 eggs
- 1 cup flour
- 2 tablespoons baking powder
- 1 cup cold seltzer water
- 1/2 cup grated Parmigiano-Reggiano (plus more)
- 6 cups sliced ramps (about 2 bunches)
- Kosher salt and freshly ground black pepper
Preparation
Step 1
1 In 12-14 inch nonstick or cast iron pan, heat 1/4 cup of extra virgin olive oil.
2 In a medium-sized bowl, combine the eggs, flour, baking powder, seltzer water, cheese and a pinch each of salt and pepper and whisk well to combine. Stir the ramps into the batter.
3 Using tablespoons, immediately drop the ramp batter into the hot pan to make 2-inch pancakes. Cook the frittelle until golden brown on the first side then flip to brown on the other side.
4 Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Repeat with the remaining batter. Sprinkle with salt and garnish with more freshly grated Parmigiano-Reggiano.
Tip: Replace the ramps with spring onions or your favorite seasonal vegetable.
Makes 6-8 servings.