Recipe by drhousespcatcher
Adopted 9/15. Note to self: Do NOT change. Adjustments: Wheat flour tortillas added, peanut oil specified and salt now optional
Top Review by duonyte
I learned to make these in a Chinese cooking class I took many years ago. We did not deep-fry these, but either cooked them in a dry skillet or with just a little bit of oil. (Sprinke salt before topping with the second tortilla). They work beautifully both ways, but I think I prefer them with the touch of oil.(I cannot remember when I last deep-fried anything, I'm afraid). Also, I also added a little bit of shredded cheese to a couple of these - most assuredly a non-Chinese touch, but even our instructor admitted to liking them that way. Anyway, thanks for posting
- 8 flour tortillas or 8 wheat flour tortillas
- 2 tablespoons dark sesame oil
- 1 egg, lightly beaten
- 1⁄2 cup finely chopped green onion
- peanut oil (for deep frying)
- salt (optional)
Directions See How It's Made
- 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.