Riffing off a good thing makes an even better thing,…
Memories are fickle things. I find we often recall otherwise inane occasions with the most clarity. The particulars of some significant life events are perplexingly hazy and shrouded, while clearer and more vivid memories of entirely innocuous affairs are elicited with ease and detailed nuance. Strange, huh?
A Food Memory
One such silly yet alarmingly lucid memory marks the first time I ate a green onion cake. I was a broody teen not appreciating the luxury of my summer holiday. In an attempt to get me out of a funk (and out of the house) on a gray and cloudy August day, a day that perfectly matched my mood, my mom took me to our local Fringe Festival. I remember well the feel and look of my worn Dr. Martens as well as the comfort of my boys’ Levi’s 501s (always to my mother’s chagrin) hanging low around my hips. After dodging a motley cluster of cacophonous street performers, we happened upon a food cart emitting the seriously fantastic fragrance of fried dough.
In that moment when my tastebuds met the warm and savoury blend of green onions and salt along with the unexpected but pleasing textural combo of simultaneously crispy and soft, I was smitten. Not quite as smitten as I was with Eddie Vedder’s swoon-worthy baby blues or Curt Cobain’s dreamy and gravelly vocals, mind you. But still. I brightened, I smiled, and I relished in something good.
Green Onion Cakes: Kind of a Big Deal
I’ve since come to appreciate that Green Onion Cakes are a big deal here in Edmonton: a seminal piece of our municipal and cultural landscape, a symbol of what it is to be an Edmontonian during a robust festival season, an icon of Edmonton eats. In fact, one local #yegger has taken her civic pride to the next level by starting a petition to make the Green Onion Cake the official dish of #yeg, which is pretty cool.
Cassava Flour to the Rescue!
However, in order to stay well, I can no longer partake of those celebrated Green Onion Cakes laden with grains and gluten. But this is A-okay now that cassava flour has entered the scene and revolutionized grain- and gluten-free baking. While cassava flour is the closest thing to wheat flour that many of us gluten-free folks have come across (in fact, some say it’s an easy 1:1 replacement), I find that cassava flour can still be a bit finicky because it lacks the strong bind that gluten provides; so if your dough for these scrumptious Green Onion Cakes cracks a wee bit while rolling, don’t be alarmed, you still get a great deal of elasticity.
Maybe Green Onion Cakes aren’t so renowned in your city, but if you make this delicious snack, it is sure to be the biggest of deals in your kitchen and in your mouth, especially with this dipping sauce. Happy nomming, peeps!
Green Onion Cakes (AIP, Paleo)
Author: Martine Partridge
Recipe type: Snack / Appetizer
Serves: 4-5 cakes
- ¾ c. cassava flour
- 1 tbsp. arrowroot flour
- ¼ tsp. baking soda
- ⅛ tsp. salt
- 2 tbsp. EVOO
- ¼ tsp. apple cider vinegar
- ½ c. hot water
- 4-5 tbsp. green onion, finely diced
- EVOO for brushing
- Oil for frying of choice
- In a medium bowl, mix the cassava flour, arrowroot flour, baking soda and salt. Make a well in the center.
- Add the EVOO and apple cider vinegar and stir until absorbed; add the hot water and mix until dough forms. Knead 2-3 times in the bowl. Do not over work.
- Divide the dough into 4-5 balls. Roll out each ball between 2 sheets of parchment paper to ⅛-1/4 inch thick. Brush lightly with oil and sprinkle with about 1 tablespoon of finely sliced green onion. Roll up cigar style; then twist into a cinnamon bun shape circle. Place the parchment paper back on top. Roll out to ¼ inch thick and approximately 4-5 inches in diameter.
- Heat 1-2 teaspoons oil in a skillet on medium heat. Brown green onion cakes 2 -3 minutes per side. Cut into wedges and serve with dipping sauce.