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A MARIO BATALI RECIPE

Spring Onion Frittelle

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Ingredients

Eggs
extra virgin olive oil
scallions

4 eggs
1 cup flour
2 tablespoons baking powder
1 cup cold seltzer water
1/2 cup grated Parmigiano-Reggiano
Salt and pepper to taste
4 bunches spring onions or scallions sliced to yield three cups
4 tablespoons extra virgin olive oil

Directions

In a medium-sized bowl, combine the eggs, flour, baking powder, water, cheese and a pinch each of salt and pepper and whisk well to combine.

 

In 12-14 inch nonstick or cast iron pan, heat 2 tablespoons of extra virgin olive oil. Stir the spring onions into the batter.

 

Drop by tablespoonfuls into the hot pan to make 2 inch pancakes. Cook until golden brown on the first side then flip to brown on the other side.

 

Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Repeat with the remaining batter. Sprinkle with salt and serve immediately.

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