Recipe for Italian Spring Onion Frittelle. Adapted from Chef Mario Batali. With step by step pictures.
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.
Italian Spring Onion Frittelle
- Total Time: 15 mins
- Yield: 15 Frittelle 1x
Description
Recipe for Italian Spring Onion Frittelle. Adapted from Chef Mario Batali. Measurements used – 1 Cup = 250 ml
Ingredients
- 2 eggs
- 1/2 cup Maida – All purpose flour
- 2 teaspoon baking powder
- 1/2 cup water
- 1/4 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
Instructions
- 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.
Notes
The original recipe uses parmigiano-reggiano cheese. The cheese itself is salty. So add less salt to the batter.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: Italian
Can this mixture be made the night before? Maybe just add the baking powder in the morning?
the spring onion might ooze out a lot of moisture if kept for long.
Quick to make, easy recipe. I tried this recently without the baking powder. It tasted yumm!!!
Substitute for egg in the recipe..
Tried this yesterday … Super awesome … Such a neat and simple one … 🙂
And know what … My family is demanding it today also 😀
★★★★★
Thank you so much Nalini for trying it out! Really glad that your family liked it. Its a simple and easy snack!
is 2tspn of baking powder required for the recipe.. is there any substitute for this or will a lesser quantity do.
Yes. You are right. I do not know of any substitute for baking powder. Thanks.
You can try eno fruit salt instead. I have not used with egg though. But I guess it will give effervescence in any batter
Hey! Great recipe adapt. I want to make this for my husband tomorrow. Wanted to know if there’s a substitute for maida? Thanks 🙂
I have not tried it with any other flour.