Scallion Cakes
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
20 pieces
ingredients
- 3 cups flour
- 1⁄4 cup vegetable shortening
- 1 cup boiling water
- 1 1⁄2 teaspoons salt
- 1⁄3 cup fresh chives, minced
- oil
directions
- Sift flour and Crisco vegetable shortening into a large bowl. Pour in the boiling water gradually and mix with a fork.
- Rub together with fingers while the flour is still warm. Cover and let stand for 10 minutes.
- Flour a flat surface and knead a few times and divide into 20 pieces.
- Roll out one piece into a 6" circle with the edges slightly thinner than the middle. Sprinkle all over with a good salt and chopped chives and press in with your fingers. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll). The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6" across. Repeat for each piece of dough.
- Lightly brush oil on each side. Heat a heavy, flat frying pan until hot.
- Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turnover and fry the other side. Remove and drain on a paper towel.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!