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.