Buttermilk Fried Leeks/Ramps

Buttermilk fried leeks

A great recipe for using leeks/ramps vs. onion rings. Or make some of each for a snack. Another way to use leeks as part of a meal.


  • 8 ounces ramps
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt, plus more for serving
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Vegetable oil (for frying)
  • Lemon wedges (for serving)

Special Equipment

  • A deep-fry thermometer

Recipe Preparation:

  • Trim greens from ramps; reserve for another use such as adding into a salad or pickling/fermenting.
  • Place buttermilk in a shallow dish. Combine flour, salt, black pepper, and cayenne in another shallow dish. Coat ramps in flour mixture, then buttermilk, then flour mixture again.
  • Fit a large pot with a deep-fry thermometer. Pour in oil to a depth of 2″; heat over medium-high until thermometer registers 350°.
  • Fry ramps until golden and crisp, about 2 minutes.

Drain on paper towels; season with salt.
Serve with lemon wedges.