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1
First create the base of the batter by combining the flour, egg yolks, beer, olive oil and salt in a bowl and whisk just enough to blend everything together smoothly.
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2
Let rest for at least an hour, to allow the gluten to break down a little.
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3
In a colander, thoroughly squeeze the moisture out of the grated zucchini with your hands.
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4
Place in a bowl.
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5
Mince stems of the ramps, chop a fine chiffonade of the leaves, and add to the bowl.
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6
Stir in the garlic, lemon juice, olive oil and a pinch of salt and pepper.
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7
Let this rest as well while the batter sits.
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8
Beat the egg whites until the peaks hold, and fold them into the batter.
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9
Gently stir the vegetables into the batter.
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10
Heat up some olive oil (or a mixture or olive oil and vegetable/canola oil) in a large cast iron pan on medium-high heat, enough to well-coat the surface of the pan.
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11
When a drop of water jumps and sizzles in the pan, you are ready.
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12
With a spoon, place spoonfuls of batter around the pan, being careful not to overcrowd or let fritters touch each other.
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13
Cook until golden brown on both sides, then remove to a drying rack or a warm plate with paper towel.
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14
Serve with some fresh lemon juice and taste for salt and pepper.
