2 Serves
35 Mins
In a large mixing bowl, whisk together the flour and water until a smooth batter forms.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
113 µg / 400 µgCalcium
27 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
81 mg / 4,700 mgSodium
1150 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Clean and trim the scallions, then cut them into lengths that fit your pan.
Heat the cooking oil in a non-stick skillet over medium-high heat.
Arrange the scallions in the skillet and pour the batter evenly over them, then season with salt and pepper.
Cook until the bottom is golden brown and crispy, then flip carefully and cook the other side until done.
1
g22
g8
g
