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Ramson Flower Fritters

Ramson Flower Fritters is a traditional British recipe for a classic springtime snack of ramson (wild garlic) flower heads either coated in batter and fried or chipped, mixed with batter and fried. The full recipe is presented here and I hope you enjoy this classic British version of: Ramson Flower Fritters.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+30 minutes resting)

Makes:

12

Rating:

Tags : Wild FoodVegetarian RecipesMilk RecipesBritish Recipes

Like the whole of the plant, ramson flowers taste of garlic and are edible. Typically, they are only available for a few weeks in early May, but make a rather wonderful treat at this time. It's far easier to pick the whole flower stem than the individual flowers. You can either add two or three flower heads together before dipping in batter and frying (these make an interesting accompaniment). Or, as I describe here, you can chop the flower stems, add the the batter and fry the fritters like small omelettes.

Ingredients:

40 ramson flower heads (about)
1 large egg
250ml milk
150g plain flour
1 tbsp mixed herbs, finely chopped
salt and freshly-ground black pepper
50g butter, for frying

Method:

Clean the ramson flower heads (do not wash, as this will remove the flavour) then chop coarsely. Whisk the egg lightly in a bowl then beat in the milk and flour to form a batter. Add the ramsons and herbs then season to taste. Whisk to combine and set aside for 30 minutes for the flavours to infuse into the batter.

Heat half the butter in a large frying pan or skillet over medium heat and when foaming drop the batter by the tablespoon and cook small fritters. Continue adding tablespoons of batter until you can fit no more into the pan (but be careful they do not touch). Check the first ones every now an then until they are cooked golden brown on the base. At this point flip the fritters over and brown then on the other side. When cooked a golden brown on both sides remove from the pan, drain on kitchen paper to remove any excess oil then transfer to a plate and keep warm as you fry the remaining batter.

When done, drizzle with a little honey and serve. These make and excellent snack or dessert and go well with a glass of chilled white wine.