Easy, crispy treats are just a frying pan away

PUBLISHED : Sunday, 22 January, 2012, 12:00am
UPDATED : Sunday, 22 January, 2012, 12:00am


Choi Wan-yu asks: Can you recommend some snacks that are crunchy but not oily, and can be cooked on a stove?

Wynnie says: Crispy, store-bought snacks that are not deep-fried are hard to come by. Instead of scouring stores after school to satisfy your craving, try these homemade treats.

Pan-cooked pizza

Everyone loves pizza. Even if you don't have an oven at home, you can still make pizza using a frying pan. This recipe is so fast and simple, it takes less than 30 minutes - quicker than ordering takeaway.


(For the base)

230g self-raising flour

Pinch of salt

1 tbsp olive oil

9 tbsp water

(For the topping)

1 tbsp tomato puree

8 red cherry tomatoes, halved

60g mozzarella cheese, grated

60g cheddar cheese, grated

8 or 9 basil leaves


1 Make the pizza base: place flour and salt into a large mixing bowl, make a well in the centre then pour in the water. Mix with your hands until you have a soft dough, adding water as necessary.

2 Knead the dough on a floured surface for 1-2 minutes until the dough is smooth and not sticky. Roll out to the size of your frying pan.

3 Heat 1/2 tablespoon of oil in a frying pan, place the flattened dough in it and cook over low heat for 5-6 minutes, or until the base is lightly browned. Take the pan off the heat, then flip the base upside down onto a large plate. Pour the remaining olive oil in the pan, then gently slide the base back onto the pan.

4 Spread tomato puree on the base. Arrange tomatoes on top, then sprinkle mozzarella and cheddar cheese on top. Season with salt and freshly ground black pepper.

5 Cover the pan with a lid, put it back on the stove and cook over a low flame for 8-9 minutes, or until the cheese is melted. Scatter basil leaves on top, and serve immediately.

Nutritional info per 100g: 199kcal, 840kJ, 7.4g protein, 7.2g fat, 28g carbohydrates, 1.4g fibre

Pan-fried rice cakes

This recipe is perfect for using up leftover rice from last night's dinner. Vary the recipe by adding vegetables or cooked meat.


200g cooked rice (mixed grain makes more exciting cakes)

2 tbsp plain flour

2 spring onions, chopped

Salt and pepper

1 tbsp olive oil


1 Place the rice in a large mixing bowl, add flour and spring onions, and mix. Season to taste.

2 Using your hands, shape the rice into small, round flat shapes.

3 Heat 1/2 tablespoon of oil in a non-stick frying pan. Add the rice cakes and fry over medium heat for 4-5 minutes, or until crispy.

4 Turn the rice cakes over and pour the remaining oil into the pan, swirling the pan gently to distribute the oil. Fry for 4-5 more minutes, or until crispy. Serve immediately.

Nutritional info per 100g: 175kcal, 739kJ, 3.2g protein, 4.0g fat, 33.7g carbohydrates, 0.8g fibre

Wynnie Chan is a British-trained nutritionist. If you've got a question for her or would like to be featured in this column, e-mail nutrition@scmp.com