Move over potato pancakes and make room for kohlrabi and carrot. Are you tired of potatoes or looking for an alternative? Try these delicious crispy on the outside, creamy on the inside Kohlrabi and Carrot Pancake bites. No need to add eggs or other binders. These are grain-free and gluten-free too. Add a dash of cayenne pepper for a spicier version. Serve as is or top with apple or pear sauce or horseradish mayonnaise. So many possibilities!
Kohlrabi and Carrot Pancakes
Ingredients
- 2 each kohlrabi peeled and shredded
- 1-2 each carrots trimmed, peeled and shredded
- 1 small onion peeled and shredded
- 1/4 cup cassava flour
- 1/2 teaspoon salt
- 2-3 grinds pepper
- 1/2 teaspoon cumin, ground
- 1/4 cup parsley, fresh chopped
- coconut or olive oil spray for cooking
Instructions
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Grate peeled kohlrabi with a grater or using the grating blade on food processor
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Place grated kohlrabi in cotton dish towel lined colander in the sink
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Grate carrots and onion and place in mixing bowl
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Add cassava flour, salt, pepper, cumin and parsley.
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Gather towel with kohlrabi in it into a tight bundle and squeeze out excess water. Add kohlrabi to mixing bowl, stir to combine. Let mixture rest for 10 minutes so cassava flour can soak up moisture.
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Heat cast iron pan or heavy bottomed saute pan over medium heat. Gather about 2 tablespoons mixture in hands and gently squeeze together to combine, roll into balls.
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Spray preheated pan with oil. Place a few balls of mixture in pan and press down gently with hand or spatula to form pancake shape. Do not overcrowd the pan.
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Cook 2-3 minutes on each side until they are browned and crispy. Set cooked pancakes on clean serving dish or oven proof pan.
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Continue cooking remaining pancakes in the same way adding more cooking spray as needed.
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Serve pancakes right away for crispier texture or reheat in 375 degree oven on parchment lined sheet pan until hot and crispy.