I first tasted scallion cakes at Henry Chung's Hunan Restaurant on Kearny Street in San Francisco. I think I was about eleven years old as I sat on a stool at the counter and watched these curious rounds of dough being fried until golden brown and fragrant with scallion flavor. As I devoured the delicious, crisp cakes, Mama looked on, pleased that I loved them, for she had grown up eating them as a favorite street snack in China. This was the first Hunan restaurant I'd ever eaten in and, until then, our diet had been strictly Cantonese food.
Be careful when frying these cakes, as the oil will splatter, especially when you press a cake in its center. Any uncooked dough can be placed in a plastic container, refrigerated, and cooked the following day. If you do make them ahead, redust the dough lightly with flour to absorb any moisture from refrigeration, and allow the dough to sit at room temperature briefly so that it is not ice-cold when fried.
