Wednesday, April 27, 2011

Scallion Potato Pancakes

Scallion Potato Pancakes, page 61
served with a veggie-sesame stir fry

El Hombre returns with a guest post after some crazy schedules the last two weeks!

Tonight's Scallion Pancakes were definitely a big hit with kids and adults alike. The recipe is very straight forward, easy to execute, and just plain delicious. As Isa states, the pancakes are very delicate before baking and should be handled with care. After trying to gently coat the first pancake in panko breadcrumbs, I found it best to use a thin spatula from the start and forgo hands altogether. After coating, it was off to the oven to bake. One adjustment I would try next time is to reduce the temperature from 425 to 400 or 375 degrees to let the middle firm up more and not over-crisp the outside. I served the pancakes with some sautéed cabbage, broccoli, green beans, edamame, and toasted sesame seeds in a little soy sauce and presto - a great family feast!

Side note - La Mujer helped out with the sautéed veggies and the toasted sesame seeds. There might have been a slight over-toasting mishap with the first batch of sesame seeds. Let's not delve into the frivolous details and just say after some broken glass dinner still turned out great. :)


shamrockvegan said...

I don't think you can ever go wrong with potatoes. I like the way you paired it up with a veggie stir-fry; a nice way to get some vitamins and minerals in, and still have some crispy potato goodness. : )

OSL said...

Hey shamrockvegan - agreed...definitely some crispy potato goodness!