Kohlrabi Pancakes:

2 to 3 kohlrabi, peeled

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


1. 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.

2. 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).

3. 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.

4. 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.