Ramp Fritters

Ingredients

• 1 cup all-purpose flour
• 3/4 cup rice flour
• 1 tsp. baking powder
• 1 tsp. sugar
• 1 tsp. kosher salt
• 3/4 cup club soda
• 3/4 cup light beer
• 10 oz. ramps, trimmed, cut into 1" pieces (about 5 cups)
• Vegetable oil (for frying; about 6 cups)
• Lemon wedges (for serving)
• A deep-fry thermometer

Directions

1. Remove any slippery outer layers from ramp bulbs, trim roots, then soak in a bowl of cold water, swishing around gently to loosen any dirt.
2. Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
3. Cut ramps into 1" pieces ( you should get about 5 cups). Whisk all-purpose flour, rice flour, baking powder, sugar, and salt in a large bowl to combine. Make a well in the center and pour in club soda and beer; whisk until smooth. Fold in ramps.
4. Pour oil into a large cast-iron skillet fitted with thermometer to come 1" up sides and heat over medium-high until thermometer registers 350°F. Working in batches, place 1/4-cup mounds of batter into skillet and press down lightly to flatten and submerge. Fry, turning once, until fritters are golden brown, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt. Serve with lemon wedges for squeezing over.