Tag Archives: Potato

Kohlrabi Potato Pancakes

Ingredients

  • 2 bulbs kohlrabi, peeled
  • 3 medium red potatoes
  • 1 medium onion
  • 1-2 cloves garlic
  • 3 eggs, beaten
  • 3 tablespoons rice flour (or sub 2 tbsp AP flour and 1 tbsp cornstarch)
  • 1.5 teaspoons, divided kosher salt
  • .5 teaspoon black pepper
  • 1/3 cup oil (more if your pan is bigger)

Instructions

Chop greens and simmer in some water, or microwave-steam, just to soften a bit, while you’re doing other things.Peel kohlrabi, and shred along with potatoes (with skin), onion and garlic.Drain greens and add to other veg in a pile in a tea towel. Squeeze and drain, quite a bit, to get them as dry as possible.Mix three eggs and three tablespoons of rice flour (or sub 2 tbsp AP and 1 tbsp corn starch) with half a teaspoon each salt and pepper. Reserve remaining salt for later. Mix this in with the drained shredded veg mix. Form into small balls (bigger than golf, smaller than tennis).Heat oil in a skillet – less than a quarter inch of oil, until it spits at you when you hit it with a drop of water, or bubbles around the edges of a wooden spoon or chopstick.Add a veg ball to the hot oil and squish with a spatula until it’s about a half-inch thick. If the oil bubbles all around the edges, you’re set, add another and squish.Fry until golden brown on both sides, maybe four minutes total per side, but until done.Drain on a towel, sprinkle with additional salt and keep warm in the oven until serving time.Makes 8 pancakes, and they freeze very well. All the goodness of a crisp potato pancake, but with a little more excitement.

Details

Prep time: 25 minsCook time: 25 minsTotal time: 50 minsYield: 8 pancakes

Saturday’s Mouse July-3-2012