Matzoh Scallion Pancakes
Transform your leftover matzoh into irresistibly crisp and savory Matzoh Scallion Pancakes, a delightful twist on the classic scallion pancake. This quick and easy recipe is perfect for Passover or any time you're seeking a creative way to repurpose matzoh. Softened matzoh is combined with eggs, fresh scallions, and a touch of sesame oil for earthy flavor, then pan-fried to golden perfection for a crunchy exterior and tender interior. Optional flour or matzoh meal can be added for extra binding, while soy sauce and black pepper lend a savory punch. Ready in just 25 minutes, these pancakes make for a versatile appetizer, side dish, or light meal, especially when paired with a tangy soy dipping sauce. Whether it’s a holiday brunch or an everyday treat, this fusion of tradition and creativity will captivate your taste buds.
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Recipe Information
Ingredients
- 4 sheets matzoh
- 1.5 cups water
- 3 large eggs
- 4 stalks scallions
- 0.25 cups all-purpose flour or matzoh meal (optional for binding)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Break the matzoh sheets into small pieces and place them in a large mixing bowl.
Pour the water over the matzoh pieces and let them soak for about 3-4 minutes, or until they soften. Drain any excess water.
Crack the eggs into the softened matzoh and mix well until combined.
Finely chop the scallions and mix them into the matzoh and egg mixture.
If you prefer a sturdier pancake, add the optional all-purpose flour or matzoh meal to the mixture and stir to combine.
Season the mixture with soy sauce, sesame oil, salt, and ground black pepper. Mix until evenly distributed.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Using a ladle, pour a portion of the matzoh mixture into the pan and spread it out into a pancake shape, roughly 5-6 inches in diameter.
Cook the pancake for 3-4 minutes on one side, or until it turns golden and crispy. Flip and cook for an additional 2-3 minutes on the other side.
Repeat with the remaining matzoh mixture, adding more oil to the skillet as needed.
Once cooked, transfer the pancakes to a plate lined with a paper towel to drain any excess oil.
Serve warm with your favorite dipping sauce, such as soy sauce or a combination of soy sauce and vinegar.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
