.jpg&w=3840&q=75)
4 Serves
76 Mins
Wash and slice the green onions into long, thin strips.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
109 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
45 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, water, and a pinch of salt to create a smooth batter.
Heat a non-stick skillet over medium-high heat with a small amount of oil.
Arrange the green onions in the skillet and pour the batter evenly over them.
Cook until the bottom is golden brown and crispy, then flip carefully using a spatula and cook the other side until done.
7
g40
g12
g
French
Colombian