Italian Spring Onion Frittelle – I am always looking for easy recipes for snack time. Something quick and something that can be put together in under 10 minutes. Spring Onion Frittelle is one such recipe. This recipe is from the great Italian American Chef Mario Batali. In his Batali brothers cookbook, he says “These easy little scallion pancakes take less than 10 minutes to make, and the batter is a super delicious vehicle for any small bits of leftover vegetables from the night before. Simply substitute 1 cup of anything you have for the sliced scallions.”
Here is the recipe for Italian Spring Onion Frittelle.
In a medium-sized bowl, combine the eggs, flour (maida), baking powder, water, cheese, salt and pepper and whisk well to combine. Stir the spring onions and green chillies into the batter.
The batter will be bubbly.
In a nonstick or cast iron pan, heat 2 tablespoons of Olive oil. 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. Serve hot.
- 2 eggs
- ½ cup Maida – All purpose flour
- 2 teaspoon baking powder
- ½ cup water
- ¼ cup grated cheese
- Salt and pepper to taste
- 2 bunches spring onions or scallions sliced to yield 1.5 cups
- 1 green chilli – minced (optional)
- 2 tablespoons Olive oil
- In a medium-sized bowl, combine the eggs, flour (maida), baking powder, water, cheese, salt and pepper and whisk well to combine. Stir the spring onions and green chillies into the batter.
- In a nonstick or cast iron pan, heat 2 tablespoons of Olive oil. 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. Serve immediately.