Fried wild garlic in buttermilk
2 servings
30 minutes
Fried ramsons in buttermilk is an original dish of Russian cuisine that combines the rich flavor of wild garlic with the delicate creamy texture of buttermilk. Ramsons, known for its spicy garlic notes, gains a crispy crust from being breaded in flour and spices before being fried to a golden color. This dish harks back to traditional Russian cooking where wild plants were often used in food. It is served with a slice of lemon that highlights the spicy notes and adds a fresh tanginess. Perfect as an appetizer or side dish to main courses, especially in spring when ramsons are in season.
1
Separate the leaves from the stalks of the wild garlic, leave for another dish.
- Wild garlic (ramson): 240 g
2
Pour the buttermilk into a shallow dish. In another shallow dish, combine flour, salt, black pepper, and cayenne pepper.
- Buttermilk: 2 glasss
- Wheat flour: 1 glass
- Coarse salt: 1 tablespoon
- Ground black pepper: 1 tablespoon
- Cayenne pepper: 0.5 teaspoon
3
Coat the ramps in a flour mixture, then dip in buttermilk, and then back in the flour mixture.
4
Place the thermometer in a large pot. Pour in the oil (it should be 5 cm deep); heat the oil over medium heat to 180˚C.
- Vegetable oil: to taste
5
Fry the cherry stems until golden for about 2 minutes.
6
Place on paper towels; salt it. Serve with a slice of lemon.
- Coarse salt: 1 tablespoon
- Lemon: 1 piece
