Scallions are yet another member of the allium family, related to onions, leeks and garlic. Sometimes called green or spring onions, scallions have bright green, tender thin leaves with a white, purple/red, or pale green cylindrical base.

Store them in the fridge, wrapped in a loose plastic bag. The entire scallion is edible and they have a milder flavor than most onions. They can be found in many Asian dishes such as soups, stir-fries, and noodles. Try adding them chopped to these dishes, as well as dips, slaws and salads.

Scallion Pancakes

Dipping Sauce
1/2 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon fresh ginger minced
1 teaspoon sesame seeds toasted
1 tablespoon scallion greens thinly sliced

1 cup all-purpose flour (or to make gluten-free use: 3/4 cup Gluten Free All Purpose Baking Mix, 1/4 cup White Rice Flour)
1 pinch baking powder
1/2 teaspoon salt
1 egg
1 cup water
1 small Thai or Serrano chili, halved, seeded and minced
1 pinch coarse black pepper
1/8 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1-2 cups scallions, chopped
1/4 cup packed cup of fresh cilantro leaves chopped


Dipping Sauce: Combine in a bowl the vinegar, soy sauce, and ginger. Then stir in sesame seeds and scallion greens. (Can make dipping sauce 1 day ahead and serve chilled.)

Pancakes: Whisk flour, salt, baking powder, egg, water, chili, pepper, and sesame oil together in a large bowl (batter will appear to be thin). Heat 1/2 teaspoon of the oil in a small skillet over moderate heat, but not smoking. In batches, pour 1 tablespoon at a time of the batter into the hot oil, then scatter scallions and cilantro over each pancake. Fry underside until golden about 1-2 minutes. Flip over and cook about 1 minute longer. Transfer cooked pancakes to paper towel and prepare remaining batter in batches the same way. Add more oil as needed.

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