For those of you familiar with it, the above picture doesn't include a sad version of Fry Bread, sorry.On the occassion I get a craving for a crisp piece of fried bread I make a morphed vegan version of a Tortillita, a chickpea flour based pancake usually has chopped shrimp pieces, and a Scallion Pancake that is sometimes made with rice flour.
I love pancakes and fry breads and have been experimenting with recipes trying to make more healthy variations of these types of breads. I usually swap out the regular white flour used for flours that have more nutrients, such as whole wheat or chickpea flour which packs proteins and a number of vitamins and minerals and also include veggies and fresh herbs to add even more. In the end, regardless of the recipe, these types of foods should only be an occassional treat because any variation is almost always fryed in oil.
This isn't and will never be your mother's fry bread...It's probably more like her fritters...
(RECIPE is a variation of a Tortillitas with Shrimp recipe from the NY Times and my friend's husband's batter Scallion Pancake Recipe)
Dipping Sauce
1/2 cup thin soy sauce
1/4 cup chopped scallions
1/4 teaspoon sesame oil
Mix all ingredients in a small bowl and let sit for 1/2 hour or more before you need it.
I love pancakes and fry breads and have been experimenting with recipes trying to make more healthy variations of these types of breads. I usually swap out the regular white flour used for flours that have more nutrients, such as whole wheat or chickpea flour which packs proteins and a number of vitamins and minerals and also include veggies and fresh herbs to add even more. In the end, regardless of the recipe, these types of foods should only be an occassional treat because any variation is almost always fryed in oil.
This isn't and will never be your mother's fry bread...It's probably more like her fritters...
(RECIPE is a variation of a Tortillitas with Shrimp recipe from the NY Times and my friend's husband's batter Scallion Pancake Recipe)
Dipping Sauce
1/2 cup thin soy sauce
1/4 cup chopped scallions
1/4 teaspoon sesame oil
Mix all ingredients in a small bowl and let sit for 1/2 hour or more before you need it.
Pancake
1/2 c chickpea
1/2 c rice flour
1/2 t baking powder
1/2 t salt
1/4 t black pepper or white pepper
1/3-1/2 c chopped scallions
1/3 c confetti sized chopped peppers
1 t sesame seeds
Approx 1 c Iced Cold Water
Veggie Oil
Frying Pan
1/2 c chickpea
1/2 c rice flour
1/2 t baking powder
1/2 t salt
1/4 t black pepper or white pepper
1/3-1/2 c chopped scallions
1/3 c confetti sized chopped peppers
1 t sesame seeds
Approx 1 c Iced Cold Water
Veggie Oil
Frying Pan
Place all dry ingredients in a bowl.
Do not pour all the water in at once, instead gradually add the iced water until you have a smooth pancake like batter.
Add scallions, veggies and sesame seeds.
Set aside until frying pan is ready.
Warm frying pan over a medium heat and cover the bottom of the pan with a thin layer of veggie oil. Let oil get hot before ladling in enough batter to cover the entire pan and or smaller amounts to make medallion sized pancakes.
Allow the pancake(s) to fry for about 3 minutes until the edges are firm and beginning turn golden.
Flip and cook for another 3 minutes before flipping one last time for 30-45 seconds or so to crisp up. Place on paper towels to drain.
If you want crisp pancakes do not, I repeat do not, turn them on the draining towel!
The pancake(s) should be crisp and a beautiful golden brown.
Serve HOT with a side of dipping sauce and a good glass of white wine.
THESE ARE NOT GOOD COLD!
Sigh. I only had sparkling water the evening I made those shown in the attached picture.
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