Potato-Kohlrabi Pancakes with Avocado Cream

Serves 4

1 medium Yukon gold potato, peeled

1 kohlrabi bulb, peeled

1/2 yellow onion, peeled

2 teaspoons chopped chives

2 large eggs

1/4 cup unbleached all-purpose flour

1 teaspoon kosher salt

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 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 ban 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.

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