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🍽️ Crispy Kohlrabi-Potato Pancakes with Yogurt Dip

316 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (waxy)
• 200 g kohlrabi
• 2 eggs
• 1 tbsp sour cream
• 1 tbsp flour
• salt
• pepper (freshly ground)
• nutmeg (ground)
• 2 tbsp clarified butter
• 300 g Greek yogurt
• 0.25 cucumber
• 1 clove of garlic
• 1 tsp white wine vinegar
• 1 tsp olive oil

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with fan setting.
2. 2. Peel the kohlrabi.
3. 3. Grate the kohlrabi finely.
4. 4. Peel the potatoes.
5. 5. Wash the potatoes.
6. 6. Grate the potatoes finely.
7. 7. Squeeze the grated potatoes well to remove excess liquid.
8. 8. Mix the squeezed potatoes with the kohlrabi shreds.
9. 9. Stir the eggs into the vegetable mixture.
10. 10. Stir in the sour cream.
11. 11. Stir in the flour.
12. 12. Season the mixture with salt.
13. 13. Season the mixture with pepper.
14. 14. Season the mixture with nutmeg.
15. 15. Heat some ghee in a large non-stick pan.
16. 16. Take a spoonful of the batter for each pancake.
17. 17. Place the mounds into the hot pan.
18. 18. Press the mounds flat to form pancakes.
19. 19. Fry the pancakes on the first side until golden brown.
20. 20. Turn the pancakes over.
21. 21. Fry the pancakes on the second side until golden brown as well.
22. 22. Place the finished pancakes side by side on a baking sheet.
23. 23. Keep the pancakes warm in the oven until serving.
24. 24. Peel the cucumber for the dip.
25. 25. Halve the cucumber.
26. 26. Scrape out the seeds from the cucumber.
27. 27. Grate the cucumber coarsely.
28. 28. Mix the cucumber with one teaspoon of salt.
29. 29. Let the salted cucumber sit for ten minutes.
30. 30. Squeeze the cucumber lightly to remove excess liquid.
31. 31. Mix the cucumber with the yogurt.
32. 32. Peel the garlic.
33. 33. Mince the garlic very finely.
34. 34. Mix the garlic with the vinegar.

Nutrition per serving

• kcal: 316
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 33 g