- 4 small purple or green kohlrabi, peeled and trimmed of woody bits (see “Pro Tip” above)
- 1 small onion, very finely chopped or grated on the large holes of a box grater
- 1 small green chili, ribs and seeds removed, finely chopped or 1⁄4 teaspoon dried red pepper flakes (optional)
- 1 egg, lightly beaten
- 1⁄4 cup (or more) all-purpose flour
- 1⁄2 teaspoon ground coriander
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- 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 batter seems too wet (mixture should be somewhat firm).
- In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, 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.
Note: The original recipe includes 1⁄2 teaspoon of ground ginger, which you might like to try in place of the coriander. Chopped cilantro or parsley would also be a nice addition.
Makes 4 generously sized pancakes.
I thought this recipe will make some yummy latkes, so here’s another find:
1 medium Yukon gold potato, peeled
- 1 kohlrabi bulb, peeled
- 1/2 yellow onion, peeled and trimmed
- 2 teaspoons chopped chives
- 2 large eggs
- 1/4 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
- up to 1/4 cup vegetable oil or clarified butter
Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel and squeezing it out.
Dump the drained vegetables into a medium bowl. Add the eggs, flour, and salt and mix until combined.
Heat a large, preferably non-stick, sauté pan over medium heat. Add two tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized dollops of the batter into the pan. Press down on the cakes with a spatula to flatten. Cook until browned, a few minutes. Flip and cook for a few more minutes.
Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.
The pancakes can be reheated in a 350º F oven. Serve warm, garnished with avocado cream.
Makes 10 pancakes
- 1/2 avocado
- 1/3 cup sour cream
- 1 teaspoon lime juice
- salt to taste
Puree together the avocado, sour cream, and lime juice. Salt to taste.