Recipe Index

Italian | Spring Onion Frittelle

Posted on April 20, 2012

I got spring onions in my farm basket the same week that I came across this recipe. It was fun to make and tasty, reminded me of Egg Foo Young.

Yield: serves 8 to 10 as a side dish

spring onion frittelle


4 large eggs

1 cup all-purpose flour

2 tablespoons baking powder

1 cup seltzer water, chilled

1/2 cup freshly grated Parmigano-Reggiano

salt, to taste

freshly ground black pepper, to taste

4 bunches spring onions or scallions, whites and about 2 inches of green sliced

2 tablespoons extra virgin olive oil



In a medium-sized bowl, combine the eggs, flour, baking powder, seltzer water, cheese, and a pinch each of salt and pepper. Whisk well to combine. Cover, and let rest in the fridge for at least 20 minutes.

Remove the batter from the fridge, and stir in the spring onions.

In a 12 to 14-inch nonstick or cast-iron skillet, heat the olive oil over medium-high heat. Drop tablespoons of the batter into the hot skillet to make 2-inch pancakes. Cook until golden brown on the first side, then flip to brown on the other side. As they are cooked, use a slotted spoon to transfer the frittelle to a plate lined with paper towels to drain.

Sprinkle with salt to taste, and serve immediately.


(Ref. "Spring Onion Frittelle" recipe, Molto Batali.)