Potato Ramp Pancakes
Ramps, aka spring onions, aka wild leeks, are abundant in our northern Michigan woods. If you go ramp hunting, just be sure not to over harvest and leave a few bulbs per clump so it can regenerate the following year.
2 medium russet potatoes, shredded, some of the liquid squeezed out
large handful of ramps, cleaned, chopped (about 1 heaping cup)
1 tablespoon all-purpose flour
1 heaping teaspoon salt
vegetable oil, lard, ghee, clarified butter, or bacon fat for frying
- Grate potatoes into a large bowl using a box grater. Squeeze some of the liquid out of the potatoes using your hands. Mix in the ramps, egg, flour, salt, and a few grinds of black pepper.
- Heat oil in a cast iron or heavy skillet over medium-high heat. Drop rounded tablespoons of potatoes and spread out and flatten. Cook until golden-brown on both sides, a few minutes per side; drain on paper towels. Repeat with more oil and remaining potatoes. Serve with sour cream.