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Green onion pancakes
Ingredients
- 1 cup (240 milliliters) flour
- 2 tablespoons (30 milliliters) cornstarch
- 1/2 teaspoon (2.5 milliliters) salt
- 1 garlic clove, grated
- 1 red chili, thinly sliced
- 1 egg, lightly beaten
- 1 cup (240 milliliters) cold sparkling water
- 8 scallions, trimmed, cut in half lengthwise, and then in half widthwise
- 1 carrot, grated
- Vegetable oil, for cooking
Dipping sauce:
- 3 tablespoons (45 milliliters) soy sauce
- 1 tablespoon (15 milliliters) sesame oil
- 1 tablespoon (15 milliliters) rice vinegar
- 1 teaspoon (5 milliliters) honey
- 1 teaspoon (5 milliliters) toasted sesame seeds
- 1 garlic clove, grated
Directions
- In a bowl, mix together flour, cornstarch, salt, garlic, and red chili. Add the egg and mix in. Slowly add the sparkling water and mix in.
- Add vegetable oil to a pan. Lay the scallions in the pan. Sprinkle carrot over top. Pour batter over top. Cook two minutes. Flip and cook another two minutes. Remove to a plate. Cut into wedges.
Dipping sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar honey, sesame seeds, and garlic.
- Serve green onion pancakes warm with the dipping sauce on the side.
