Crispy Kohlrabi Pancakes: A Delicious Twist!
Crispy Kohlrabi Pancakes: A Delicious Twist!
Unlock the Versatility of Kohlrabi: How to Make Deliciously Crispy Kohlrabi Pancakes
Lately, I haven’t been as regular as I’d like, and I know that incorporating fiber-rich foods like kohlrabi is essential! My mother-in-law kindly gave me two kohlrabis last week, and I immediately thought about how to best enjoy their abundant fiber. I decided to make kohlrabi pancakes, similar to how one would make radish pancakes. The result? A wonderfully crispy texture with a satisfying subtle crunch, slightly firmer than radish pancakes. If you’re looking for a unique and healthy way to enjoy kohlrabi, these pancakes are a fantastic option! They make a great snack or a perfect accompaniment to a glass of makgeolli (Korean rice wine).
Kohlrabi Pancake Ingredients- 1 Kohlrabi (approx. 615g)
- 1 tsp Salt
- 9 Tbsp Pancake Mix (Buchim Garu)
- 1/2 Cheongyang chili pepper (or to taste)
- 1/2 Red chili pepper (or to taste)
Sweet and Tangy Dipping Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- Pinch of Gochugaru (red chili powder) (optional)
For Cleaning- 2 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- Pinch of Gochugaru (red chili powder) (optional)
For Cleaning- 2 Tbsp Vinegar
Cooking Instructions
Step 1
Begin by thoroughly washing the kohlrabi under running water to remove any dirt or debris. Since we’ll be eating the peel, it’s a good idea to soak the kohlrabi in a mixture of water and 2 tablespoons of vinegar for about 10 minutes. This ensures it’s clean and safe to consume with the skin on.
Step 2
After washing, pat the kohlrabi dry with a paper towel. Then, slice it very thinly. Using a mandoline slicer will help you achieve uniform thin slices, but if you’re using a knife, aim for slices about 0.2 cm thick. Remove any tough, fibrous core from the center of the kohlrabi before slicing, as this can affect the texture. My prepared kohlrabi weighed approximately 615g.
Step 3
In a large bowl, combine the thinly sliced kohlrabi, 1 teaspoon of salt, and 9 tablespoons of pancake mix. Use a long chopstick or spatula to mix everything thoroughly. The kohlrabi itself releases moisture as you mix, so you won’t need to add any extra water. Ensure the batter evenly coats each slice of kohlrabi.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the kohlrabi mixture into the pan, spreading them out into thin, pancake-like shapes. Once the pancakes are in the pan, sprinkle the finely chopped Cheongyang and red chili peppers over them for a beautiful pop of color.
Step 5
Cook the kohlrabi pancakes over medium-low heat. Avoid flipping them too frequently, as this can cause the batter to break apart. Let each side cook until golden brown and crispy before flipping. Gently turn them over and cook the other side until equally golden and crisp.
Step 6
While the pancakes are cooking, prepare a simple dipping sauce. In a small bowl, mix together 2 tablespoons of soy sauce and 1 tablespoon of vinegar. Add a pinch of gochugaru for a touch of heat and color, if desired. This tangy sauce is the perfect complement to the crispy kohlrabi pancakes.
