Egg and Spring Onion Fritters – Crispy, Quick and Easy

Crispy, golden egg and spring onion fritters with soft, creamy centres and lightly charred edges, ready in around 15 minutes. A cheap, protein-packed way to turn a few boiled eggs into a proper breakfast, snack or light lunch.

Egg and spring onion fritters are made from chopped hard-boiled eggs, finely sliced spring onions, a raw egg and a little plain flour, pan-fried until crisp and golden. The batter comes together in one bowl and cooks in minutes, so the whole batch is done in around 15 minutes from start to finish.

They are cheap to make, filling, and endlessly adaptable to whatever soft herbs you have in the fridge. This is a handy recipe for using up eggs that have been sitting at the back of the fridge, and it costs very little to put on the table.

Ingredients for Egg and Spring Onion Fritters

• Hard-boiled eggs – The base of the fritters. Chopped or grated, they give that soft, creamy centre and most of the protein.
• Spring onions – Also known as scallions, they add a mild, fresh onion flavour that lifts the eggs without overpowering them.
• Raw egg – This binds everything together so the fritters hold their shape in the pan.
• Plain flour – Gives the batter structure and helps the fritters crisp up at the edges. Added gradually so you control the consistency.
• Salt and pepper – Basic seasoning, but the eggs need it to taste of something.
• Dill or parsley – Optional, but a handful of chopped soft herbs adds colour and a fresh, grassy note.
• Oil for frying – A neutral oil gets the fritters golden and crisp without taking over the flavour.
• Sour cream, yogurt or a favourite dip – For serving. The cool, tangy contrast against the warm fritters works every time.

How to Make Egg and Spring Onion Fritters

Step 1: Peel the hard-boiled eggs and either cut them into small cubes or coarsely grate them. Wash the spring onions and chop them finely.

Step 2: Put the eggs and spring onions into a bowl and beat in the raw egg. Mix well, then season with salt, pepper and the chopped herbs. Add the flour a little at a time, stirring constantly, until you have a moderately thick batter that holds on the spoon. You may need slightly more or less flour, so add it gradually and check the consistency as you go.

Step 3: Heat the oil in a frying pan over a medium heat. Spoon the batter into the hot oil, pressing gently in the middle to form neat, flattened rounds. Don't crowd the pan.

Step 4: Fry for 3 to 4 minutes on each side, until golden and crisp. Lift onto kitchen paper to drain, then serve straight away with sour cream, Greek yogurt or your favourite dip.

How to Serve and Store Egg and Spring Onion Fritters

These egg and spring onion fritters are best eaten hot from the pan, while the edges are still crisp. A spoonful of cold sour cream or Greek yogurt on the side is the classic pairing, but they are just as good with mayonnaise, a garlicky yogurt dip, or a little chilli sauce for heat. For a fuller plate, serve them alongside a sliced tomato and cucumber salad, some pickles, or a few rashers of bacon for a weekend breakfast. They also sit happily in a lunchbox, warm or at room temperature.

To store, let the fritters cool completely, then keep them in an airtight container in the fridge for up to three days. Reheat in a dry frying pan or a hot oven for a few minutes to bring back some crispness — the microwave works but softens them. You can freeze them too: layer between sheets of baking paper, freeze until solid, then bag up for up to two months. Reheat from frozen in a hot oven until piping hot through.

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How Much Do Egg and Spring Onion Fritters Cost to Make?

The beauty of egg and spring onion fritters is how little they cost, since the whole thing is built on eggs, a bunch of spring onions and a spoonful of flour.

• In the UK, a dozen medium eggs sits at roughly £2.50 to £3, and a bunch of spring onions is around 60p to 80p at Tesco, Aldi or Sainsbury's, so a batch serving four comes to about £1.50 to £2 in total — well under 50p per serving.
• In Ireland, eggs run a little dearer at around €4 to €4.50 a dozen in Dunnes, Tesco or SuperValu, with spring onions about €0.99, bringing a four-serving batch to roughly €2.50, or about 60c a portion.
• Over in the USA, egg prices have swung wildly but eased through early 2026, with a dozen large eggs landing somewhere around $3 to $4.50 at Walmart or Kroger, and a bunch of scallions under a dollar, so a full batch costs about $2.50 to $3.50, or under $1 a serving.
• In Australia, a dozen eggs is around AU$5 to AU$6 at Woolworths or Coles and spring onions about AU$1.50, so a batch works out near AU$3.50, still cheap for what you get.
• And in Poland, where these eggy fritters feel right at home, a dozen eggs in Biedronka or Lidl is roughly 9 to 11 złoty with a bunch of dymka around 3 złoty, making a whole batch of egg and spring onion fritters about 6 to 8 złoty — genuinely pocket-money food.

Wherever you shop, the main ingredient is the humble egg, found in every supermarket, corner shop and market stall going.

Tips and Notes for the Best Egg and Spring Onion Fritters

• Get your consistency right before you fry anything. The batter should hold together on the spoon and drop reluctantly, not pour like a pancake mix. If it feels loose, add flour a teaspoon at a time until it thickens up, and if it goes too stiff, a splash of the raw egg or a little water loosens it. Fry one small tester fritter first, so you can judge both the texture and the seasoning before committing the whole batch.
• How you cut the boiled eggs changes the final texture completely. Small cubes give you distinct little pockets of soft egg through each fritter, while grating on a coarse grater gives a finer, more uniform bite that holds together more easily. If you are short on time, you can even mash the eggs roughly with a fork. Try it both ways across a couple of batches and see which one your household prefers.
• Season more boldly than you think you need to. Eggs are naturally mild, so a timid pinch of salt leaves the fritters tasting flat, especially once the flour goes in. Add salt and pepper to the mixed batter, then taste your tester fritter and adjust before frying the rest. A little goes a long way, so build it up gradually rather than tipping it all in at once.
• Keep the oil at a steady medium heat rather than cranking it high. Too hot and the outside browns before the inside sets, leaving you with a burnt crust and a raw, floury middle. Too cool and the fritters sit in the oil and turn greasy instead of crisping. A gentle sizzle when the batter hits the pan is the sign you have it right, and you can always turn the heat down slightly between batches.
• Make the fritters small and thin for the best results. Large, thick fritters are hard to cook through without catching the outside, and they are fiddly to flip. Aim for rounds about the size of a heaped tablespoon, pressed down gently in the middle so they cook evenly. Smaller fritters also crisp up faster, which means less time in the oil and a lighter finish.
• Don't crowd the pan. Leaving space between each fritter means the oil stays hot and every one gets a proper golden crust, whereas packing them in drops the temperature and makes them steam. Work in batches of three or four depending on your pan size, and resist the urge to rush. Keep the finished ones warm in a low oven while you fry the rest.
• Drain the fritters properly the moment they come out of the pan. A double layer of kitchen paper wicks away the surface oil and keeps the edges crisp rather than soggy. Give them a minute to sit before serving, but no longer, since they are at their absolute best fresh and hot. If you are cooking a big batch, drain each one as it comes off so none sit greasing up.

Egg and Spring Onion Fritters FAQ

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Egg and Spring Onion Fritters

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Egg and spring onion fritters are crispy, golden little pancakes made from chopped boiled eggs, fresh spring onions and a light flour batter. Ready in around 15 minutes, they turn a few simple ingredients into a protein-packed breakfast, snack or light lunch. Serve hot with a spoonful of sour cream or your favourite dip.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

• 3 hard-boiled eggs
• 1 bunch spring onions (about 6–8), finely chopped
• 1 medium raw egg
• 100g plain flour (¾ cup plus 1 tbsp)
• pinch of salt
• pinch of black pepper
• 1 tablespoon chopped fresh dill or parsley (optional)
• 2–3 tablespoon oil, for frying
• sour cream, Greek yogurt or mayonnaise, to serve

Instructions

1. Peel the hard-boiled eggs and either cut them into small cubes or coarsely grate them. Wash and finely chop the spring onions.
2. Put the eggs and spring onions into a bowl and beat in the raw egg. Mix well, then season with the salt, pepper and chopped herbs.
3. Add the flour a little at a time, stirring constantly, until you have a moderately thick batter that holds on the spoon. You may need slightly more or less flour, so add it gradually and check the consistency as you go.
4. Heat the oil in a frying pan over a medium heat. Spoon the batter into the hot oil, pressing gently in the middle to form neat, flattened rounds. Don't crowd the pan.
5. Fry for 3 to 4 minutes on each side, until golden and crisp. Lift onto kitchen paper to drain, then serve straight away with sour cream, yogurt or your favourite dip.

Notes

The batter should be thick enough to hold its shape on the spoon. Add flour gradually, as the exact amount depends on the size of your eggs.

Fry one tester fritter first to check the seasoning and consistency before cooking the whole batch.

Keep the oil at a steady medium heat — too hot burns the outside, too cool makes them greasy.

Grated eggs give a finer, more uniform texture, while cubed eggs give soft pockets throughout. Both work well.

Stir in grated cheese, sweetcorn or a little grated carrot to ring the changes, adding a touch more flour to balance any extra moisture.