For this recipe it is best to use thin scallions.
1 cup white wine
1 cup flour
Salt and freshly ground black pepper
4 bunches of scallions, trimmed
1. Whisk wine into flour in a bowl until smooth. Season with salt and pepper.
2. Halve scallions crosswise. Dip into batter, and fry in hot vegetable oil in a skillet over medium heat until crisp, 2–3 minutes. Drain on paper towels, and salt generously.