0 (0)

Appetizers, Vegetarian

Kohlrabi Pancakes

Kohlrabi Pancakes
Carolyn Cole / Los Angeles Times

Kohlrabi is a beautiful smooth, green turnip-like member of the cabbage family. Raw, it's mild and tasty and makes a nice crudite for serving with dips. It's also high in vitamin C and potassium. It can be cooked too, of ... Read more

Total time: 25 minutes | Makes 12 pancakes
  • 4 kohlrabi
  • 1/3 cup minced onion
  • 1 tablespoon minced fresh dill
  • 1/4 cup nonfat egg substitute (equivalent to 1 egg)
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup low-fat sour cream
  • 2 tablespoons toasted sliced almonds
  • Dill sprigs, for garnish

Step 1Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.

Step 2Melt 1 teaspoon butter in medium nonstick skillet over medium heat. Spoon pancakes into pan 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then turn to brown second side. Remove from skillet and keep warm while preparing remaining pancakes.

Step 3Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.


Black Cat Bistro's sticky toffee pudding
Black Cat Bistro's sticky toffee pudding

Orange dinner rolls
Orange dinner rolls

Bucatini amatriciana with ricotta salata
Bucatini amatriciana with ricotta salata

Bombolotti all' amatriciana
Bombolotti all' amatriciana

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Sweet potato fritters with clove-scented syrup
Potato latkes with feta cheese and two onions
Spinach- and ricotta-stuffed challah
Mung Bean Cakes (Noktu Puchimgae)