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

Scallion Latkes
Scallion Latkes Pareve
makes 8 to 10 latkas


1 3/4 cups flour
3/4 cup self rising flour
1 cup boiling water
2 teaspoons sesame oil
2 spring onions (scallions, green onions), washed and thinly diced (or as you like)
A bit of oil to brush on pancakes
A bit of salt to sprinkle on pancakes during frying


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. Cover the dough and let it rest for 2 hours. While the dough is resting, wash and dice the spring onions.

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.

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) Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 – 8 pieces. Use the palm of your hand to flatten each piece. Roll out again. 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. Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired. Makes 8 – 10 scallion pancakes.