Have you ever had a friend make you something that was so delicious that you couldn’t stop thinking about it? Well, that is what my friend, Zane Kelsall, and his addictive green onion cakes have done to me.
He first whipped me up a batch for this past New Years Eve. While I was stuffing my face with this addictive snack, I couldn't help but wonder how could he have waited so long to serve me this hot and savoury little treat. I mean, we have been good friends now for a few years, and we do the TIBS Family Dinners together. What gives?
Anyhow, I obsessed about them for days until Zane promised to have me over for dinner for his wife Alexis’ fabulous Pad Thai and his amzing green onion cakes.
After eating way too many, dipped in a mix of Sambal Olek and soy sauce, I just had to write about them and share the recipe (which has been borrowed from Alexis’ wonderful blog “Domestic Bliss”).
Zane pointed out that this divine creation was considered street food in his hometown of Edmonton - something you eat after a night out on the town. I would take these over a donair any day. He also made it very clear that they're NOT to be called scallion cakes!
I won't make you wait any longer, here is the recipe for Green Onion Cakes. Hope you enjoy them as much as I do!
Green Onion Cakes
- 2 1/2 cups white flour
- 1 cup hot water
- 1 teaspoon coarse salt
- 2 teaspoons olive oil
- 1 bunch of green onions chopped
- canola oil for frying
- Sambal Olek & soy sauce for dipping
Mix the flour, salt, oil, and a little water together. Slowly add more and more water until dough forms a ball. Knead slightly until smooth and let rest under a damp cloth for an hour.
Roll out on a floured surface (add more flour as necessary so as to not let dough stick to the counter) as thin as possible. Avoid ripping or tearing the dough. Rub dough with olive oil and evenly cover with chopped green onions. Starting at one end roll dough tightly onto itself (like rolling cinnamon buns).
Slice the roll of dough into pieces anywhere between 1"- 3" in length. With each slice gently press the dough on the ends into itself ("like a present" my husband says), sealing the ends. Then with the slice standing upright in your palm, use your other hand to squish it into a patty like shape. Roll out this patty as thin as you can (without ripping). Heat up a skillet over medium heat with oil. One by one, fry the green onion cakes until each side is golden brown.
Slice into wedges and serve immediately with Sambal Olek and soya sauce.