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Green Onion Pancakes

Updated February 23, 2016
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These green pancakes are Loretta’s favorite part of the tasty sashimi tuna salad. Flour tortillas make this dish easy, and they work perfectly when filled with green onions and sesame seeds, then panfried in peanut oil.

The uncooked green onion pancakes will hold a day in the refrigerator, wrapped well in plastic. Or panfry them an hour ahead. Keep them at room temperature and rewarm them in a preheated 350°F oven for 5 minutes before serving.

Makes4 servings; 2 pancakes

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationvegetarian

Five Ingredients or LessYes

Taste and Texturesavory

Ingredients

  • 1 large egg
  • 2 teaspoons sesame oil
  • Four 8-inch flour tortillas
  • 2 teaspoons sesame seeds, toasted 
  • 1/3 cup finely chopped green onions or scallions, white and green parts
  • 1 tablespoon peanut or vegetable oil, or more as needed

Instructions

In a small bowl, lightly beat the egg with the sesame oil. Brush each tortilla with the egg mixture and then sprinkle two of the tortillas with the sesame seeds and green onions. Place one of the plain tortillas over each of the sprinkled tortillas and sandwich them together, pressing down to seal, forming two whole pancakes.

Heat the peanut or vegetable oil in a sauté pan over medium heat. When hot, add a pancake to the pan and cook until lightly browned on both sides, about 2 minutes per side. Repeat with the remaining pancake, using more oil if needed.

 

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