Five Spice Fritters (aka Herb and Scallion Pancakes aka “Urban” Pancakes) and Sauce

Five Spice Fritters (aka Herb and Scallion or “Urban” Pancakes)

Four fat little pancakes made out of scallions, onions, leeks, cilantro, eggs, and bread.
$5.25
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Course: Appetizer
Cuisine: Five Spice
Year: 1994
Servings: 2

Ingredients

  • 3 French Roll (torn into small pieces)
  • ½ cup veggie stock
  • 2 heaping Tablespoons onions (finely chopped)
  • 2 heaping Tablespoons scallion
  • 2 heaping Tablespoons leeks
  • ¼ teaspoon sambal
  • 1 egg (well beaten)

Instructions

  • Add stock to bread.
  • Mix in chopped vegetables.
  • Mix in egg thoroughly.
  • Pan fry, like a pancake.

Notes

Linda requested the scallion pancake recipe with the sauce. I was able to locate this recipe, which I believe was used to make the Five Spice Fritters. I just reduced the recipe for the pancakes, but have yet to make it – so check my math. Luckily the sauce recipe will make a home sized portion.

Sauce for “Urban” Pancakes

Used for Herb Scallion Pancakes, Five Spice Fritters, and Urban Pancakes
4 from 1 vote
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Course: Appetizer
Cuisine: Five Spice
Year: 1994

Ingredients

  • ½ cup red wine vinegar
  • ½ cup soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon ginger (dry, ground)
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 4 tsp dry garlic

Notes

Original recipe included turmeric (1 tsp / 2 Tbs) – left out in the restaurant because it stains tables.

Recipe Cards

7 thoughts on “Five Spice Fritters (aka Herb and Scallion Pancakes aka “Urban” Pancakes) and Sauce

  1. With one loaf of the french bread would you double or more the other ingredients??
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    Sent from my iPhone

    1. You will have to experiment with this. Start a quarter or half a loaf, tear it up, then add the wet ingredient. Keep adding bread until you have a mixture that you can place on a griddle without it running too much.

      Please let us know how it works out!

  2. Is the first ingredient of the sauce Red Wine vinegar or Rice Wine Vinegar? I am thinking the it is red wine if my memory serves me right, but would like to confirm.

      1. I have tried the recipe several times now with red wine vinegar, and it tastes to me exactly like the sauce that I remember with the dumplings, (although it is a memory from childhood…) That makes me think it is probably red wine, and not rice wine.

  3. I’ve made these a few times now, always using red wine vinegar, and in my recollection (albeit from childhood) it tastes exactly like what I remember having during dim sum, whenever I used to go with my parents.

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