Spring Onion and Parmesan Fritters with Dill

Spring Onion and Parmesan Fritters with Dill

Crispy pan-fried fritters packed with sliced spring onions, nutty Parmesan, and fresh dill.

Total 30 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These fritters combine thinly sliced spring onions with a light flour-and-egg batter, grated Parmesan, and chopped dill for a savory bite with crisp edges and a tender center. Pan-fried in shallow oil until golden, they work well as a brunch side, light lunch, or appetizer with a dollop of sour cream. The batter comes together quickly, making this a practical way to use up a bunch of spring onions.

Ingredients

  • 6 spring onions, thinly sliced (white and green parts)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/3 cup milk
  • 2/3 cup Parmesan cheese, grated
  • 3 tablespoons fresh dill, chopped
  • 1/4 cup vegetable oil, for frying
  • 1/2 cup sour cream, for serving

Method

  1. Trim the root ends from the spring onions and thinly slice the white and green parts; set aside.

  2. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.

  3. In a separate bowl, whisk the eggs and milk until combined, then pour into the dry ingredients and stir until a smooth batter forms.

  4. Fold in the sliced spring onions, grated Parmesan, and chopped dill until evenly distributed.

  5. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  6. Drop heaping tablespoons of batter into the hot oil, flattening slightly, and cook in batches of 4 without crowding the pan.

  7. Fry each fritter for 2 to 3 minutes per side, until golden brown and crisp at the edges.

  8. Transfer cooked fritters to a plate lined with paper towels to drain, then repeat with remaining batter, adding more oil to the skillet as needed.

  9. Serve the fritters warm with a dollop of sour cream.

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    Spring Onion and Parmesan Fritters with Dill

    These fritters combine thinly sliced spring onions with a light flour-and-egg batter, grated Parmesan, and chopped dill for a savory bite with crisp edges and a tender center. Pan-fried in shallow oil until golden, they work well as a brunch side, light lunch, or appetizer with a dollop of sour cream. The batter comes together quickly, making this a practical way to use up a bunch of spring onions.

    30 min 4 servings 265 cal

    Ingredients

    • 6 spring onions, thinly sliced (white and green parts)
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 large eggs
    • 1/3 cup milk
    • 2/3 cup Parmesan cheese, grated
    • 3 tablespoons fresh dill, chopped
    • 1/4 cup vegetable oil, for frying
    • 1/2 cup sour cream, for serving

    Method

    1. 1

      Trim the root ends from the spring onions and thinly slice the white and green parts; set aside.

    2. 2

      In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.

    3. 3

      In a separate bowl, whisk the eggs and milk until combined, then pour into the dry ingredients and stir until a smooth batter forms.

    4. 4

      Fold in the sliced spring onions, grated Parmesan, and chopped dill until evenly distributed.

    5. 5

      Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

    6. 6

      Drop heaping tablespoons of batter into the hot oil, flattening slightly, and cook in batches of 4 without crowding the pan.

    7. 7

      Fry each fritter for 2 to 3 minutes per side, until golden brown and crisp at the edges.

    8. 8

      Transfer cooked fritters to a plate lined with paper towels to drain, then repeat with remaining batter, adding more oil to the skillet as needed.

    9. 9

      Serve the fritters warm with a dollop of sour cream.