Ingredients

• 8 ounces ramp greens (2 handfuls)
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• salt
• Lemon wedges for garnish

Instructions

1. Trim greens from 8 ounces ramps (2 handfuls); reserve for another use. Place 2 cups buttermilk in a shallow dish. Combine 1 cup all-purpose flour, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper in another shallow dish. Coat ramps in flour mixture, then buttermilk, then flour mixture again.
2. Pour vegetable oil into a large pot to a depth of 2"; heat over medium-high until a deep-fry thermometer registers 350°. Fry ramps until golden and crisp, about 2 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.