Kohlrabi Pancakes
Appetizers • Jewish
Description
Kohlrabi is juicier than regular cabbage, and it has a sweet yet slightly spicy flavor. These pancakes resemble both Belarusian draniki and Japanese okonomiyaki. To achieve the desired texture, you need to extract the juice from the kohlrabi.
Ingredients
- Kohlrabi 15 oz
- Onion 1 head
- Ground ancho chili pepper 1 piece
- Chicken Egg 1 piece
- Wheat Flour 0 oz
- Ground coriander ½ spoons
- Butter 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the kohlrabi, grate it using a large grater, wrap it in a kitchen towel, and squeeze out all the juice.
Step 2
In a bowl, combine the kohlrabi, chopped onion, and chili pepper with the beaten egg, flour, and coriander. Add salt and pepper to taste and mix well. If the mixture is too wet, you can add a little more flour.
Step 3
In a large skillet, heat the olive oil and butter, wait until it stops bubbling, and fry the pancakes until they develop a crispy, golden-brown crust.
Step 4
Place the finished pancakes on a paper towel to absorb excess oil. Serve with sour cream, yogurt, or applesauce.
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