One whole pancake serves 2, with a salad, for lunch, or makes 6 mini-pizza appetizers.
2 Yukon gold or red-skinned new potatoes, cut in 1/2-inch dice
Peanut oil
1 package scallion pancakes, defrosted
1/2 lb of your favorite bleu (or blue!) cheese
Place potatoes in a small sauce pan and cover with water by 1 inch. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are fork-tender, approximately 12-15 minutes. Drain and set aside.
Meanwhile, fill a heavy skillet to a depth of 1/2 inch with peanut oil. Heat the oil, and one at a time, fry the scallion pancakes on both sides until lightly browned but still pliable. [NOTE: if you want to make mini-pizzas, cut out with a cookie cutter before frying.] Remove to a platter lined with paper towels, and drain.
Place cooked pancakes on a rimmed baking sheet. Top with potatoes, and sprinkle crumbled blue cheese on top. Place under the broiler until cheese is melted. Let cool for a minute or two, then slice into small wedges and serve hot or at room temperature.
2 Yukon gold or red-skinned new potatoes, cut in 1/2-inch dice
Peanut oil
1 package scallion pancakes, defrosted
1/2 lb of your favorite bleu (or blue!) cheese
Place potatoes in a small sauce pan and cover with water by 1 inch. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are fork-tender, approximately 12-15 minutes. Drain and set aside.
Meanwhile, fill a heavy skillet to a depth of 1/2 inch with peanut oil. Heat the oil, and one at a time, fry the scallion pancakes on both sides until lightly browned but still pliable. [NOTE: if you want to make mini-pizzas, cut out with a cookie cutter before frying.] Remove to a platter lined with paper towels, and drain.
Place cooked pancakes on a rimmed baking sheet. Top with potatoes, and sprinkle crumbled blue cheese on top. Place under the broiler until cheese is melted. Let cool for a minute or two, then slice into small wedges and serve hot or at room temperature.