green onion cakes over the campfire
Green Onion Cakes - Global Dish - Stephanie Arsenault
It's summer! With camping and grilling season in full swing, it's time to get creative with what you cook. After all, preheating your oven to 400 degrees on a sweltering day isn't exactly ideal; heating up the barbecue or starting a campfire, however, is a pretty sweet alternative.
This recipe for Green Onion Cakes, from the incredible folks over at the Alberta Wheat Commission, is the perfect addition to any summer cookout, and can be made ahead of time and frozen for up to a month.
Let's get outside and get cookin', friends.
Green Onion Cakes - Global Dish - Stephanie Arsenault
Green Onion Cakes - Global Dish - Stephanie Arsenault
Green Onion Cakes - Global Dish - Stephanie Arsenault
Green Onion Cakes Over The Campfire
Recipe courtesy of the Alberta Wheat Commission
Makes 32 wedges
Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup hot water
1/2 cup cold water
4 tsp sesame oil
1/2 cup chopped fresh cilantro
1 1/2 cups thinly sliced green onions
2 tbsp canola oil
Spicy Soy Dipping Sauce (optional)
Directions:
1. Combine flour, baking powder and salt in a bowl.
2. Add hot water to flour mixture, mixing lightly with a fork until clumps form.
3. Add cold water and stir just until dough starts to come together.
4. Turn dough out onto a lightly floured surface. Knead dough gently for 2 minutes and shape into a ball.
5. Wrap dough with plastic wrap and let stand for 1 hour.
6. Combine green onions and cilantro in a bowl; set aside.
7. Unwrap and transfer dough to a clean surface. Divide dough into 8 pieces. Roll each piece into a ball.
8. On a clean surface roll out each ball into a circle about 8 inches in diameter.
9. Spread about ½ tsp sesame oil evenly over each circle. Sprinkle ¼ cup green onion mixture over each.
10. Roll up one circle, jelly-roll fashion, forming a log. Starting with one end of log, shape into a tight coil. Repeat procedure with remaining circles.
11. On a clean surface, roll out each coil into a circle about 5 inches in diameter.
12. Brush both sides of cakes with canola oil.
13. Grill cakes in batches over medium-high heat on natural gas barbecue until grill-marked and browned on both sides, about 2 – 3 minutes per side.
14. Cut into wedges. Serve with Spicy Soy Dipping Sauce, if using.
Cook’s Note: Raw green onion cakes may be frozen for up to 1 month. If freezing, layer green onion cakes with parchment paper in an airtight container. Do not thaw before cooking.
Green Onion Cakes - Global Dish - Stephanie Arsenault