1 cup All-Purpose Flour Zest of 1 Lemon 2 tablespoon Baking Powder 1 cup Seltzer Water (chilled) 1/2 Cup Parmigiano-Reggiano (grated) Salt and Freshly Ground Pepper to taste
In a medium-sized bowl, combine the flour, baking powder, seltzer water, cheese, lemon zest and a pinch of salt and pepper. Whisk well to combine. Cover, and let rest in the fridge for at least 20 minutes.
4 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)
Remove the batter from the fridge and stir in the spring onions.
2 tablespoon Extra Virgin Olive Oil
In a 12-to-14 inch cast iron or nonstick skillet, heat the olive oil over medium high heat and drop tablespoons of batter into the hot oil to make 2-inch pancakes. Cook until golden brown on the first side, then flip to brown on the other side. Once they are cooked, use a slotted spoon to transfer the fritelle to a paper towel lined plate to drain.