Scallion Griddlecakes Recipes

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CAJUN STYLE CRAYFISH SCALLION RICE CAKES



Cajun Style Crayfish Scallion Rice Cakes image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 pound cooked crayfish tail meat
2 pounds cooked rice
2 large eggs
1 bunch chopped scallions
1 pound grated Parmesan
Hot pepper sauce
Garlic powder
Salt and freshly ground black pepper
Flour, for dredging
Vegetable oil, for sauteing

Steps:

  • Mix the crayfish, rice, eggs, scallions, cheese, hot pepper sauce, garlic powder, and salt and pepper together. Test seasoning by cooking a tablespoons-worth; adjust seasonings. Mold the correctly seasoned cakes into round or oval cakes. Lightly dust in flour and saute in vegetable oil until golden brown on both sides.

SCALLION CAKES



Scallion Cakes image

Provided by Grace Young

Categories     Cake     Onion     Appetizer     Fry     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 scallion cakes. Serves 6 to 8 as apart of a multicourse lunch

Number Of Ingredients 6

2 cups all-purpose flour, plus additional flour for kneading
3/4 teaspoon sugar
2 teaspoons sesame oil
1 1/4 plus 1/2 teaspoon salt
1/3 cup finely minced scallions
2/3 cup vegetable oil

Steps:

  • In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
  • Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
  • Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
  • In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.

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