When the summer harvest hits its peak, one of my favorite meals is a batch of Zucchini Pancakes with Fresh Asian Salad. I enjoy these so much that a freeze grated zucchini so that I can make them all year. But the salad, with its freshy harvested tomatoes, cucumbers, and basil, is really a summer thing. So I’ve been craving a combination I could enjoy earlier in the season, while my tomato plants are still seedlings.
For a quick spring variation, I hit upon the pairing of scallions and radishes. You can easily find scallions, or green onions, at the grocery store year-round, but if you grow a garden you can harvest scallions or young perennial walking onions in spring, the tops portions of full bulb onions in summer, leeks in fall, and chives from pots all year. Each can be used in this pancake recipe. To make this recipe even more accessible, I decided to keep the pancakes gluten free, dairy free, and vegan.
Ready to give it a try? Full details are in the recipe below, but here are the basics:
You need just 2 main ingredients plus a couple of spices and oil.
1. Mix the batter.
2. Cook each pancake in a hot skillet.
3. Enjoy.
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Scallion Pancakes with Chickpea Flour
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
freshly ground black pepper to taste
1 cup water
4 scallions
1 tablespoon extra-virgin olive oil
In a 1-quarter glass measuring cup, stir together the flour, turmeric, coriander, salt, and pepper. Slowly add the water, stirring it in with a fork, until the flour is completely incorporated into a batter. Let the batter rest while you thinly slice the scallions.
Lightly oil a 10-inch nonstick skillet and set it over medium heat until hot. Stir the scallions into the batter. If it seems too thick to pour, thin it with another tablespoon of water. Cook the pancakes like you would crepes: Pour in about 1/4 cup of batter in a circular motion, tilting the skillet for even coating; if necessary, use a butter knife to spread the batter into any gaps. Cook for about 2 minutes, until the edge begins to curl and brown. Flip the pancake using a large spatula, and then cook an additional minute or so. Transfer to a heatproof plate and set in a warm oven. Repeat the process with the remaining batter, reoiling the pan after each pancake. Makes 4 pancakes.
Tips & Tricks
- Chickpea flour, also sold as garbanzo bean flour, gram flour, and besan, is an Indian staple and increasingly popular among gluten-free and health-conscious Westerners. But it’s flavor can be overpowering. I found a combination of wheat flour and chickpea flour gave the best taste and texture in Low-Gluten Sourdough Naan. Here, turmeric and coriander balance the beany taste.
- Many other vegetables work in these pancakes as long as you chop them finely. Substitute peas for scallions in early summer, or swap in hot and sweet peppers in late summer. Add a tablespoon of finely ground flax seed for a power boost.
- These pancakes are ready to eat in just a few minutes and easily scale up to a larger batch: Just add an extra 1/4 cup of flour and water and an extra scallion for each additional pancake. With more pancakes, consider using a second skillet to cut down on the total cooking time.
- For a lunch or light dinner for 2, pair these pancakes with a quick salad (see below). For a fuller meal, go Indian style with sides of Green Tomato Chutney, Fresh Yogurt, Fresh Paneer, and a selection of pickles. For a fusion meal, add a side of Grilled Shrimp with Chermoula.
Twice as Tasty
In my world, salads often contain so many ingredients and are so filling that they stand alone as a meal. Even those quickly made with no recipe required can hold a dozen ingredients plus a dressing. So sometimes it’s refreshing to make a salad with just one primary vegetable or fruit, like cucumbers or watermelon.
I’ve been drawn to Easter Egg radishes this spring, with their sweet-spicy flavor and multicolored skins. I’ve been eating them in pasta salad and even cooking them onto pizza. The trick is to slice them very thinly. I usually use a mandoline, but if you don’t own one reach for your vegetable peeler. By cutting the root end from the bottom of the radish and running the peeler across the flat cut until you reach the stem, you can get thin, even rounds with a hit of color on each piece.
Ready to give it a try? Full details are in the recipe below, but here are the basics:
You just need radishes plus some flavorings.
1. Toast the cumin seeds (they’re worth it).
2. Prep the other salad ingredients.
3. Toss them all together and enjoy.
Make it, share it. Tag your photos: @twiceastastyblog and #twiceastastyblog
Lemony Radish Salad
1 bunch radishes (about 1/3 pound, or 10–12 radishes)
2 tablespoons parsley, cilantro, or mint leaves
2 inches fresh gingerroot (about 1 tablespoon when grated)
1 lemon
salt to taste
Warm a dry skillet, such as the one you’ll use for Scallion Pancakes with Chickpea Flour, over low-medium heat. When hot, pour the cumin seeds into the pan and toast for about 3 minutes, stirring constantly, until they release a lightly toasted aroma. Pour the seeds into a mortar, grinding them with a pestle, or onto a cutting board, crushing them with the side of a large knife.
Thinly slice the radishes using a mandoline or vegetable peeler; place them in a small bowl. Mince your chosen herb and add it to the bowl, along with the crushed cumin seeds. Peel the knob of gingerroot using the edge of a small spoon, and then grate it using a ginger grater or zester. Zest the lemon as well, adding the ginger and lemon to the bowl; squeeze in the juice and toss to combine all of the ingredients. Sprinkle with salt to taste and serve. Serves 4.
Tips & Tricks
- Keep an eye on the cumin seeds as they toast; they can go from raw to burned quite quickly. If you are toasting ahead of time or preparing to grind a larger batch, transfer them to a piece of parchment on a plate to cool completely. The freshly toasted whole seeds will give off far more flavor than preground cumin.
- I decide which herb to add to this salad based on which plant needs a trim in the herb garden. You’ll get the best results if you substitute any other fresh herb rather than dried ones.
- I avoid bottle lemon juice for this salad; the zest and fresh lemon add so much more flavor. Cutting the lemon in half lengthwise and twisting it over a fork while you squeeze maximizes your juice yield. For onion lovers, replace the fresh herbs with minced chives and the lemon with a couple of tablespoons of Chive Blossom Vinegar.
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