Kohlrabi Pancakes
6 servings
30 minutes
Kohlrabi is juicier than regular cabbage, and also sweet and kind of spicy. Pancakes made from it are similar to both Belarusian draniki and Japanese okonomiyaki. To make it work as planned, you need to squeeze the juice out of the kohlrabi - then the texture will fully manifest itself.
1
Peel the kohlrabi, grate it on a coarse grater, wrap it in a kitchen towel, and squeeze out all the juice.
- Kohlrabi: 450 g
2
In a bowl, mix kohlrabi, chopped onion and chili pepper, beaten egg, flour and coriander, add salt and pepper to taste and mix well. If the dough is too wet, you can add a little flour.
- Kohlrabi: 450 g
- Onion: 1 head
- Green chili pepper: 1 piece
- Chicken egg: 1 piece
- Wheat flour: 50 g
- Ground coriander: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
In a large skillet, heat olive and butter until it stops bubbling, then fry the pancakes until they are crispy and golden.
- Olive oil: 35 ml
- Butter: 15 g
4
Place the finished pancakes on a paper towel to remove excess oil. Serve with sour cream, yogurt, or apple puree.