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Mario Batali's Spring Onion Fritelle

Spring Onion Fritelle Mario Batali
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Spruce up your dinner with this side!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Dinner is about more than just the main course, it's about the sides also. Try this one and see why. Calories per Serving: 150
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ingredients
  • 1 cup All-Purpose Flour
  • 2 tablespoon Baking Powder
  • 1 cup Seltzer Water (chilled)
  • 1/2 Cup Parmigiano-Reggiano (grated)
  • Salt and Freshly Ground Pepper to taste
  • 4 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)
  • 2 tablespoon Extra Virgin Olive Oil
  • Zest of 1 Lemon
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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.
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    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.
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    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.
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    Salt
    Sprinkle with salt to taste, serve immediately.
 
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