Fustini's Oils and Vinegars
Kohlrabi Pancakes

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Kohlrabi Pancakes

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Kohlrabi Pancakes


Submitted by Joann Woodbridge

Ingredients

  • 2 - 3 small purple or green kohlrabi, peeled and trimmed of woody bits; grated
  • 1/4 cup or 1/2 small red onion, very finely chopped or grated on the large holes of a box grater
  • 1 - 2 eggs, lightly beaten
  • 1/4 – 1/2 cup (or more) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher / sea salt
  • 1/2 small green chili, ribs and seeds removed, finely chopped or 1/4 teaspoon dried red pepper flakes (optional)
  • a pinch of ground coriander
  • 1/2 – 1 tablespoon butter
  • 1 tablespoon Fustini’s Cayenne Crush olive oil
  • salt and freshly ground pepper

Hint

Adapted from Alstede Farms


Directions

Step 1. 

Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.  In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if the batter seems too wet (mixture should be somewhat firm).


Step 2. 

In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Pour a ¼ cup of the pancake batter to the pan at a time, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.  Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.




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