Foodie Friday: Spring Onion Fritelle

Dish can be the perfect brunch item

Spring has sprung, the trees are in full blossom and the hills are green…for the moment! Speaking of green, I recently had a catering job and had a glut of left over green onions. I hate to waste food, so when I was reading an article by Mario Batali, I came across this recipe for Spring Onion Fritelle. It called for four bunches of green onions, I had eight "so thought, "what's not to lose here?"  I made a couple of changes to allow me to make a gluten-free version of the dish. It turned out great and would be perfect in place of an english muffin for eggs benedict, which is a perfect Spring brunch menu item. If you have a really great non stick pan you can omit the olive oil and help cut back on a few calories. Enjoy!

Spring Onion Fritelle


  • 4 eggs
  • 1 cup flour ( I substituted Otto's Natural Cassava Flour, or you could use your favorite gluten free flour blend)
  • 2 tablespoons baking powder
  • 1 cup cold seltzer water
  • 1/2 cup grated Parmigiano-Reggiano ( I substituted crumbled goats cheese)
  • Salt and pepper to taste
  • 4 bunches spring onions or scallions sliced to yield three cups
  • 4 tablespoons extra virgin olive oil


In a medium-sized bowl, combine the eggs, flour, baking powder, water, cheese and a healthy pinch each of salt and pepper and whisk well to combine.

In 12-14 inch nonstick or cast iron pan, heat 2 tablespoons of extra virgin olive oil. Stir the spring onions into the batter. 

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. Sprinkle with salt and serve immediately.


Owner of Thyme Catering LLC. Custom catering using local, seasonal ingredients with an international flair.