HUNAN ONION CAKE
Adopted 9/15. Note to self: Do NOT change. Adjustments: Wheat flour tortillas added, peanut oil specified and salt now optional
Provided by drhousespcatcher
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush 4 tortillas with sesame oil then some of egg.
- Sprinkle about 2 tablespoons green onions over each tortilla.
- Top each with remaining tortillas.
- Press firmly around edges and cover with plastic wrap or cover with wax paper. Place a plate on top of the cakes for 15 minutes to help seal the edges.
- Let stand until ready to deep fry.
- Heat oil for deep-frying in wok or deep pan to 400°F.
- Using tongs, slip tortilla cakes, one at a time, into hot oil.
- Cook, turning with tongs, to puffy and golden brown on both sides.
- Drain each cake, holding it vertically over pan.
- Drain again on paper towels.
- While hot, cut each cake into 4 to 8 wedges.
- Sprinkle lightly with salt if desired.
- Serve hot.
GREEN ONION CAKES
An excellent and simple recipe, these will make some delicious green onion cakes that are addictive and are just as good, if not better, than the store bought ones.
Provided by spicyme
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
- Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
- Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 2.1 g, Fat 4.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 25 mg, Sugar 0.7 g
SCALLION CAKES
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
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.
WELSH ONION CAKE
Make and share this Welsh Onion Cake recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Grease a 7 inch souffle dish and place a layer of potatoes on the bottom and then a layer of onions, dot with butter and sprinkle with salt and pepper.
- Repeat the layers, finishing off with potatoes. Brush with butter and bake for 1 to 1 1/4 hours.
- Serve hot.
Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 111.8, Carbohydrate 30, Fiber 4, Sugar 2.8, Protein 3.6
GERMAN ONION CAKE
It actually looks like a pie when its finished. We would have this in Germany every fall with new wine, it was so good.
Provided by Kathleen1
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes.
- Season with 1/4 tsp of the salt, the marjoram and the pepper.
- Set aside to cool.
- Preheat oven to 450°F.
- In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt; mix.
- Add the shortening and process just until it is the texture of soft crumbs.
- Add the milk and mix quickly to form a soft dough.
- Oil a 10 inch round cake pan and lightly use your fingers to spread the dough out evenly.
- Spread the cooked onion over the top.
- Beat the egg and sour cream together.
- Spoon the mixture over the onion, and spread it out to the very edge of the pan.
- Sprinkle lightly with poppy seeds and paprika.
- Bake for 20 minutes.
- Let cool slightly, then cut into wedges.
Nutrition Facts : Calories 317.2, Fat 17.5, SaturatedFat 7.8, Cholesterol 46.8, Sodium 526.5, Carbohydrate 34.4, Fiber 1.6, Sugar 2, Protein 6
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