Fried Pickled Ramps with Tomato Jam Mayonnaise

Blackberry Farm Pickled Ramps dredged in cornmeal and fried crispy make a nice appetizer when paired with Blackberry Farm Tomato Jam Mayonnaise. They also add great texture and flavor to a salad or layered on a sandwich.

• One jar Blackberry Farm Pickled Ramps
• 2 eggs, beaten
• 1 ½ cups yellow cornmeal
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• vegetable oil for frying

Drain the ramps and place on paper towels to dry a bit. (you can reserve the pickling juice to use in salad dressings if you’d like) Beat the two eggs in a small bowl, and in a separate, shallow bowl mix together the cornmeal, salt and pepper.

In a large, heavy skillet heat 1 inch of oil over medium-high heat until hot and shimmering. Dip the ramps in the eggs, drain excess egg wash and then dredge in the cornmeal mixture. Carefully place the coated ramps in the hot oil and fry, turning when necessary until golden brown. Remove from oil and place on a tray lined with paper towels to drain.

Sprinkle with salt and serve warm with Blackberry Farm Tomato Jam Mayonnaise.

Blackberry Farm Tomato Jam Mayonnaise

• ¼ cup Blackberry Farm Tomato Jam
• ½ cup mayonnaise

Stir the tomato jam and mayonnaise together and keep chilled until serving.

Store covered in the refrigerator for up to 1 week.