Kohlrabi pancakes

Description

Perfectly pairs with tea and coffee. Wash the kohlrabi, dry and peel it. Do the same with the carrot. Grate the vegetables on a coarse grater and place them into a bowl. Add salt, mix with hands, thoroughly pressing the vegetable mixture. Let it sit for 5–10 minutes. After that, drain the excess juice. Break the eggs into the bowl, add spices, then gradually add baking soda and flour, constantly stirring. The result should be a uniform, fairly thick batter. Fry the pancakes on a well-heated skillet with a small amount of oil—better to add oil as needed during cooking. Serve the kohlrabi pancakes hot with sour cream and finely chopped green onions. You can also serve them cooled or slightly warm.

Instructions