We’re bringing it back to the savory side this week, which I’m always a fan of. Have any of you ever had kohlrabi? It’s related to cabbages, Brussels sprouts, broccoli, cauliflower, etc. I would say the taste falls between the stalk part of broccoli and a raw water chestnut…crispy, slightly sweet, and refreshing. My old roommate is part of a CSA and she got an awesome kohlrabi and recipe that she handed over to me for blogging purposes so here we go!
As you can see, I had a purple kohlrabi (they come in green, too) and some chives from my “herb garden” aka random pots on my windowsill. The recipe from the CSA looked really good, it had lots of different spices, cardamom, turmeric, coriander etc….but I was feeling a little lazy and didn’t feel like going to buy teh spices I was missing or toasting and them grinding them or making the special sauce so I just sort of made up my own recipe…yeah…
But, it totally worked out, and these pancake/fritters came out delicious! They sort of taste like latkes but sweeter and a little softer. As a testament to how good they were, the boy even ventured into the kitchen while I was cooking and and tried to steal some from the pan…don’t worry, cakies, I shooed him away and told him to come back after I was done taking pictures 😉
I think these pancakes were delicious on their own, but we happened to be eating scallops for dinner and they totally worked together. I also had some with just a little scoop of hummus and that was delicious, too! Aaaand, I had a leftover one cold from the fridge and it was STILL GOOD. Basically, make these because you will like them.
(makes 7-8 pancake-fritters)
1 medium-large kohlrabi, peeled and coarsely grated
a handful of chives, chopped (or a shallot or small onion)
1/4 tsp turmeric
1/4 tsp paprika
1/2 tsp coarse salt
1 egg, lightly beaten
1/4 C flour
1/2 Tbs milk
ground black pepper
Combine all the ingredients (I just mixed them together with a fork).
Heat about 2 Tbs of oil or butter in a frying pan over medium heat. When the oil is hot (drops of water should sizzle when they hit the oil), add about 2 Tbs of batter to the pan and pat it flat (you can cook more than 1 pancake fritter at a time, just try to leave at least an inch between each pancake fritter).
Cook for 3-4 minutes (you want the egg and flour to cook thoroughly) until the bottom is lightly golden brown.
There might be some breakage, but don’t worry about it! Cook for another 2 minutes and continue with the rest of the batter! You might need to add more oil/butter as you cook, just try to keep the same amount in the pan as you started with and remember to let the oil/butter heat up if you add more!