These are simpler than traditional scallion pancakes, which are made from a breadlike dough, and they taste more like scallions, because the “liquid” is scallion puree. The flavor is great, the preparation time is cut to about twenty minutes, and the texture is that of a vegetable fritter.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a pot of salted water to a boil while you trim the scallions. Roughly chop about three-quarters of them and mince the remainder.
Step 2
Add the larger portion of scallions to the water and cook for about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Step 3
Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil and turn the heat to medium-high. Drop the batter by the tablespoon or 1/4 cup and cook the pancakes for about 2 minutes per side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200°F oven for about 30 minutes.
Variations
Step 4
The same method can be used to make pancakes with many members of the onion family, especially shallots and spring onions (which look like scallions on steroids). Or add:
Step 5
About 1 tablespoon toasted sesame seeds
Step 6
About 2 tablespoons roughly chopped peanuts
Step 7
About 1/4 cup minced chives, added along with the uncooked scallions
Step 8
A tablespoon or so minced peeled fresh ginger
