Recipes

[Chicagoan]

Today on The Chew, these looked so good!

Mario Batali's Spring Onion Fritelle

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

· 1 cup All-Purpose Flour
Zest of 1 Lemon
2 tablespoon Baking Powder
1 cup Seltzer Water (chilled)
1/2 Cup Parmigiano-Reggiano
Salt and Freshly Ground Pepper to taste

In a medium-sized bowl, combine the flour, baking powder, seltzer water, cheese, lemon zest and a pinch of salt and pepper. Whisk well to combine. Cover, and let rest in the fridge for at least 20 minutes.

4 Bunches Spring Onions or Scallions (whites and about 2 inches of greens sliced)

Remove the batter from the fridge and stir in the spring onions.

· 2 tablespoon Extra Virgin Olive Oil

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.

Salt

Sprinkle with salt to taste, serve immediately.