Scallion Cakes
Franks-in-blankets are probably the favorite hors d’oeuvre of all time. Just watch next time you serve them or you’re at a party and a tray-ful of them comes around.
See those crowds swarming the server? Really, anyone in an outer circle or more than 10 feet away doesn’t stand a chance.
People make snarky remarks about franks-in-blankets and elitists say they don’t eat them (but take a closer look at the mouth crumbs they try to wipe off when caught polishing one off).
Yep, no matter what anyone says, these are #1.
So next Sunday when I have some cousins over for the afternoon, I’ll serve them. I could make my own, but the frozen kind is so good and so familiar that I will probably take the easy way out.
Instead I will heat up these Scallion Cakes. Another winning recipe I learned from Florence Lin at the China Institute many years ago. I made them today.
Of course I nibbled a few. The rest will freeze well in a plastic bag and I’ll get them hot for serving in a preheated 400 degree oven for 5-6 minutes (turn once). These are salty, crispy and yummy. Try some!
Scallion Cakes
3 cups all-purpose flour, approximately
1 cup boiling water
1/3 cup cold water
vegetable oil
kosher salt (about 1 tablespoon)
3-5 scallions, chopped
Place the flour in the bowl of an electric mixer (or food processor). Add the boiling water and mix at medium speed (or process) until a rough dough has formed. Pour in the cold water and mix until a dough forms. Knead (or process) for 3-4 minutes (or until a smooth dough has formed). If the dough is too sticky add some more flour. The dough should be soft and very slightly sticky. Cut the dough into 6 parts. Roll each piece on a floured surface into a circle about 10-inches in diameter. Brush each circle with vegetable oil. Sprinkle with equal amounts of chopped scallion. Roll the dough tightly into a snake. Form the rolled snake into a coil. Press down on the coil. Roll the coil on the floured surface into a circle about 1/8-inch thick (some scallions may pop through the dough). Repeat with all the circles. Keep the circles separated with foil or waxed paper. Heat a small amount of vegetable over medium heat in a saute pan large enough to hold the circles. Cover the pan and cook the circles one at a time for about 2 minutes per side or until browned and crispy. Remove the cover and cook for another minute or so if necessary. Add more vegetable oil as necessary. Drain on paper towels and cut each circle into 8 wedges. Serve plain or with hot chili oil and/or vinegar. Makes 48 pieces