Ingredients for making kohlrabi fritters
- Kohlrabi 4 pieces
- Fresh spinach 300 grams
- Dill fresh bunch
- Young bow with feathers 1 piece
- 2 garlic cloves
- 4 eggs
- Wheat flour 2.5 tablespoons
- Ground pepper to taste
- Salt to taste
- Vegetable oil for frying
- Main Ingredients: Cabbage, Onion, Spinach, Eggs, Flour
- Serving 3 servings
Frying pan, grater, tablespoon, spatula, kitchen knife, cutting board, plate, paper towels.
Step 1: rub the kohlrabi.
Peel kohlrabi cabbage and grate it on a fine or medium grater. Sprinkle with salt, mix and soak. 20 minutes at room temperature.
During this time, kohlrabi will isolate the juice, drain it, and squeeze the cabbage itself well.
Step 2: stew the spinach.
While the kohlrabi is letting the juice out, prepare the spinach. To do this, in a small amount of oil, let it simmer, simmering over medium heat for several minutes. Cool.
Step 3: mix all the ingredients.
Combine squeezed kohlrabi, braised spinach, chopped onion and dill in a plate. Peel the garlic and grate it with the other ingredients, or pass through a press.
Here, break the eggs and pour the flour, salt, pepper and mix very carefully to get a homogeneous mass.
Step 4: fry kohlrabi pancakes.
Heat the vegetable oil in a pan, when it becomes a suitable temperature, put the mass in it with a tablespoon, forming a pancake.
Fry kohlrabi fritters over medium heat until golden brown on both sides. Turn over only when the mass is seized so that the pancakes do not fall apart.
After frying the pancakes, put them on a paper towel and pat the excess fat.
Step 5: serve the kohlrabi pancakes.
Serve fritters from kohlrabi at any time of the day! This is a vitamin and fiber-rich breakfast, and a hearty lunch, and a great appetizer for dinner.
Serve pancakes with a salad of fresh cucumbers, you can add sour cream or natural yogurt for taste.
Enjoy your meal!
- In addition to spinach, apples, carrots, nuts or potatoes can be added to kohlrabi pancakes. Just not all at once.