Please consult the OU's guidelines for checking fruits and vegetables.

Scallion Latkes
Scallion Latkes Kayla Barrowstone | Pareve
2 hours, 45 minutes 35 minutes
2 hours
10 minutes
8 to 10 latkes

Ingredients
  • 1¾ cups flour
  • ¾ cup self-rising flour
  • 1 cup boiling water
  • 2 teaspoons sesame oil
  • 2 scallions (green onions), washed
  • A bit of oil to brush on pancakes
  • A bit of salt to sprinkle on pancakes during frying

Instructions
  1. Combine the 2 flours in a large bowl. Stir in the oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough. Add the remaining boiling water as needed.
  2. Cover the dough and let it rest for 2 hours.
  3. While the dough is resting, wash and dice the spring onions.

  4. Turn the dough out onto a lightly floured surface. Knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.
  5. Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8-inch thick).
  6. Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 to 8 pieces. Use the palm of your hand to flatten each piece. Roll out again.
  7. Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying. While cooking, press down on the center with a spatula to make sure the pancake cooks.
  8. Serve whole or cut into wedges.
  • Serve plain or with soy sauce or another dipping sauce if desired.

Kashrut Instructions

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.