By Carly DeFilippo
By now, you’ve maybe pickled a batch of ramps, anticipating the end of their short season. But if you’re interested in further exploring the potential of these “wild leeks”, ICE Chef Instructor Sam Kadko has a savory dish that’s sure to make your mouth water: potato-ramp latkes.
Ramps—sometimes referred to as “wild leeks”—are known for their pronounced onion-garlic flavor and aroma. Unlike leeks, both the white and green portions are equally tender, so the whole vegetable can be readily used in recipes. Ramps pair quite well with potatoes, so incorporating them into potato pancakes works well. I particularly like it as an accompaniment to roast chicken.
- 8 oz thinly sliced ramps
- 1 tbs butter
- 1 tbs olive oil
- 1 pound potatoes (Russet), peeled and finely grated
- juice of 1/2 lemon
- 1 whole egg + 1 egg yolk
- 1 oz flour (or as needed)
- 1/2 cup dill, chopped
- salt and pepper, to taste
- oil for frying, as needed
- Clarify butter and add ramps over moderately low heat, covered, stirring occasionally – do not brown. Cook until tender.
- After grating the potatoes, place in a china cap and press down to squeeze out the liquid. Place the potatoes in a mixing bowl. Add the lemon juice, eggs and just enough flour to bind the mixture. Add the cooked ramps, dill, salt and pepper.
- Portion two pancakes per person. Pan fry and lightly brown both sides in moderately hot oil. Place on paper towel to cool.
- Just before serving, place the pancakes in a hot oven until browned and crisp.