Green Onion Cakes
I just love green onions. I keep them handy to garnish many of my recipes. But I also use them to cook thin, crispy pancakes, Chinese-style. They make wonderful appetizers or snack and can be paired with a variety of dips — ranging from sweet to salty to spicy. For this recipe, I used whole wheat flour to form the dough, but any kind of flour will work just as well. And my choice of dip? Peanut sauce! Try this easy recipe. Preparing it is such a breeze, and before you know it, you’ll be hooked! So every time you do your grocery shopping, make sure to always pick up a bunch or two of your green onions.
3 cups whole wheat flour
1 bunch green onions, finely chopped
3 tbsps Olive oil
1 1/2 cups water
Salt and pepper to taste
Bring the water to a boil. Place the flour in a mixing bowl and slowly pour the boiling water. Mix well. Knead the dough into a ball, cover with plastic wrap and let stand for 30-45 minutes. Take a handful of the dough and, with a rolling pin, flatten dough into a 1/4- inch thick circle. Brush the the circle with Olive oil. Sprinkle about a teaspoon of the chopped green onions over the dough and season with salt and pepper to taste. Roll the circle in the shape of a cigar and connect either end to form a small ball. With a rolling pin, flatten the small ball into a 1/4-inch thick circle. Repeat the process for the remaining dough. In a large skillet or pan, heat the remaining Olive oil in medium heat. Fry the cakes one at a time until both sides turn crispy and golden brown. Remove from heat, slice into wedges and serve warm with your favorite dipping sauce.