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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Servings: 2
Ingredients
- 3 French Roll (torn into small pieces)
- ½ cup veggie stock
- 2 Tablespoons onions (finely chopped, heaping)
- 2 Tablespoons scallion (heaping)
- 2 Tablespoons leeks (397009936)
- 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
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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 teaspoons garlic (dry)
Notes
Original recipe included turmeric (1 tsp / 2 Tbs) – left out in the restaurant because it stains tables.
Recipe Cards
Merci!!!!
With one loaf of the french bread would you double or more the other ingredients??
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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!
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.
Try them both and let us know!
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.
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.