Mario Batali's Spring Onion Fritelle

By Shash

Ingredients

• 1 cup All-Purpose Flour
• 2 tablespoon Baking Powder
• 1 cup Seltzer Water (chilled)
• 1/2 Cup Parmigiano-Reggiano
• 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
• 4 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)
• instructions Remove the batter from the fridge and stir in the spring onions.
• 2 tablespoons Extra Virgin Olive Oil

Preparation

Step 1

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.

Sprinkle with salt before serving.