0 (0)

Categories: Quick and Easy, Sides, Vegetarian

Cheater's scallion pancakes

Not so long ago I went to the best party in years. The guests brought wine or beer. The hosts provided the makings for Chinese dumplings. And everyone did the work assembling them. I walked into a kitchen full of ... Read more

Total time: 30 minutes | Serves 8 to 10
Note: Adapted from "Tom Douglas' Seattle Kitchen." The pancakes can be assembled an hour in advance, wrapped in plastic wrap and refrigerated until ready to fry.
  • 1 large egg
  • 2 teaspoons chile sesame oil
  • Scant 1/4 teaspoon salt
  • 8 (8-inch) flour tortillas
  • 2 tablespoons toasted sesame seeds
  • 1 1/3 cups finely chopped green onions, green and white parts
  • Peanut or vegetable oil for frying

Step 1Beat the egg with the sesame oil and salt. Lay four tortillas on a work surface and brush each with the egg mixture. Sprinkle the sesame seeds and green onions evenly over the tortillas. Brush the remaining tortillas with the remaining egg wash and lay each, brushed side down, over a tortilla covered with sesame seeds and green onions, pressing to seal the edges.

Step 2In a large skillet, heat half a tablespoon of oil over medium heat. Cook a "pancake" until lightly browned, about 2 minutes on each side. Transfer to a platter lined with paper towels and keep warm. Repeat with the remaining pancakes, adding more oil to the skillet as needed. Cut the pancakes into wedges to serve.

Each of 10 servings:
176 calories; 4 grams protein; 22 grams carbohydrates; 2 grams fiber; 8 grams fat; 2 grams saturated fat; 21 mg. cholesterol; 317 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and Easy
Kale salad with farro, dried fruit and blue cheese
Shrimp charmoula confit
Chicken, chorizo and green chile hash
Zucchini slaw