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Italian Spring Onion Frittelle

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 15 mins
  • Yield: 15 Frittelle 1x


Recipe for Italian Spring Onion Frittelle. Adapted from Chef Mario Batali. Measurements used – 1 Cup = 250 ml


  • 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


  1. 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.
  2. 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.
  3. 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.


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