Well I am just coming off a high of a recipe well done.
I’ve never made regular Green Onion Cakes before. In fact I’ve only enjoyed them at restaurants – and rarely at that!
So, when a Facebook ‘fan’ asked me to try Green Onion Cakes vegan and gluten free I was a bit leery of the challenge.
I did a bit of research about green onion cakes and tried to remember back to the last time I had them. They were chewy and had just the right amount of green onion flavor.
Based on a few recipes I searched out online I came up with this gluten-free version. I am going to have to make a video soon of the process because it is a tad ‘involved’ – not complicated to do, just complicated to explain in words.
But I am impatient and so this is why I am posting the recipe now, without video.
- 2 cups all-purpose gluten-free flour blend
- ¾ tablespoon xanthan gum
- ¾ cup hot water
- 1 teaspoon agave nectar
- 1½ teaspoons sesame oil
- ½ teaspoon salt
- 1 cup green onion, minced (about 3 healthy sized green onions)
- Vegetable oil, for frying
- In a large bowl, combine gluten-free flour, salt, and xanthan gum.
- In a separate small bowl mix the hot water with agave nectar and sesame oil. Mix well to combine.
- Add water mixture to flour mixture and combine well. Add more liquid if necessary to bring all the dry ingredients together.
- Knead the dough on a floured surface until smooth. The dough will be tough and seem like you won’t be able to work with it but it will work.
- Cover with plastic wrap and let sit in fridge for at least 1 hour.
- Once dough has rested, shape it into a long log and about 2 – 2½ inches in diameter. Cut into 10 equal portions. Cover the rest of the pieces with plastic wrap while working with the first one.
- On a lightly floured surface, flatten one piece. Roll out in a pancake shape to about 5 inches in diameter. Sprinkle 1/10 of the chopped green onions over the pancake.
- Roll up the pancake. With the seam-side up fold in thirds on to itself. Press down. Roll out into a pancake again about 4 or 5 inches in diameter.
- Heat about ½ inch of vegetable oil in a skillet over medium heat. Place a green onion cake in the hot oil and fry quickly on each side until lightly browned.
I thought this dough was going to be impossible to work with, but surprisingly after it rested for a bit it wasn’t so bad. It rolled out fairly decently with a little dusting necessary. Once the green onions are added the moisture from the onions helps moisten the dough and you’ll definitely want to make sure your board and rolling pin are floured.
Levi loved these. In fact, he even ate a few with peanut butter and jam. What a weirdo.
I enjoyed mine with some sweet chili sauce and just plain.