Kohlrabi potato pancakes are a crisp, golden take on the classic potato pancake, swapping in shredded kohlrabi for a subtly sweet, broccoli-stem-like flavor that pairs beautifully with the starchy potato. The combination of the two vegetables creates a tender interior with an extra-crispy exterior, and the kohlrabi adds a pleasant, mild crunch that stands up well to sour cream or applesauce. This recipe is a great way to use up an often-overlooked farmers’ market vegetable, and it comes together quickly with just a few pantry staples.
Ingredients
- 1 lb (450 g) kohlrabi (about 2 medium bulbs), peeled and shredded
- 1 lb (450 g) russet potatoes (about 2 medium), peeled and shredded
- 1 small yellow onion, grated
- 1 tsp (5 g) salt, plus more for the water
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour (or matzo meal for a Passover version)
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/2 cup (120 ml) neutral oil, such as canola or sunflower, for frying
- 1/2 cup (120 g) sour cream, for serving (optional)
- 1/2 cup (125 g) applesauce, for serving (optional)
Instructions
- Place the shredded kohlrabi, potato, and onion in a large bowl. Add 1 teaspoon of salt and toss to combine. Let sit for 10 minutes. This draws out excess moisture, which is the key to crispy pancakes.
- Transfer the vegetable mixture to a clean kitchen towel or cheesecloth. Wrap it up and squeeze firmly over the sink to remove as much liquid as possible. You should get about 1/2 cup of liquid out. Discard the liquid.
- In a large bowl, whisk the eggs, flour, black pepper, and garlic powder (if using) into a smooth batter. Add the squeezed vegetables and stir until everything is evenly coated.
- Heat the oil in a large skillet (preferably cast iron or non-stick) over medium-high heat until shimmering, about 2 minutes. The oil should sizzle immediately when a tiny bit of batter is dropped in.
- Scoop about 1/4 cup of the batter per pancake into the skillet, flattening each with the back of a spatula to about 1/2-inch thick. Do not overcrowd; cook in batches of 3–4.
- Cook for 3–4 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula. The pancakes should be firm and cooked through in the center.
- Transfer cooked pancakes to a wire rack set over a baking sheet to keep them crisp. Repeat with the remaining batter, adding more oil if needed.
- Serve immediately, topped with sour cream or applesauce, or both.
Tips
- Squeeze thoroughly: The single biggest mistake is skipping the squeezing step. Even if you think you’ve squeezed enough, do it once more. Excess water makes pancakes soggy and causes them to splatter in the hot oil.
- Use a box grater or food processor: A food processor with a shredding disc makes quick work of the kohlrabi and potatoes. If shredding by hand, use the large holes of a box grater for the best texture.
- Keep them warm: If making a large batch, keep finished pancakes on a wire rack in a 200°F (95°C) oven while you cook the rest. This keeps them crispy without steaming.
- Substitute the flour: For a gluten-free version, use an equal amount of cornstarch or chickpea flour. The texture will be slightly lighter, but the pancakes will still hold together well.
Serving Suggestions
These pancakes are classic with a dollop of sour cream and a spoonful of applesauce. They also work well as a side dish alongside roasted chicken or pork, or as a vegetarian main with a simple green salad dressed in a light vinaigrette. For a heartier meal, top them with smoked salmon and a drizzle of dill-yogurt sauce.
Variations
- Add cheese: Fold in 1/2 cup (60 g) of shredded cheddar or Gruyère into the batter for a richer, cheesier pancake.
- Herb it up: Stir in 2 tablespoons of chopped fresh dill, chives, or parsley for a fresh, aromatic twist.
- Spicy kick: Add a pinch of cayenne pepper or a finely minced jalapeño to the batter for heat.
- Swap the potato: Use sweet potato instead of russet for a slightly sweeter, more colorful pancake. Note that sweet potato will release more moisture, so squeeze extra well.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, flipping once, until hot and crisp again. Avoid the microwave, which will make them soggy. You can also freeze cooked pancakes in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen directly in the oven, adding 2–3 minutes to the reheating time.
Frequently Asked Questions
Do I need to peel kohlrabi? Yes, the outer skin of kohlrabi is tough and fibrous, so it should be removed with a sharp knife or vegetable peeler before shredding. The flesh inside is tender and crisp.
Can I use a different type of potato? Russet potatoes are best because they are high in starch and low in moisture, which helps the pancakes crisp up. Yukon Golds will work, but they may produce a slightly softer pancake. Waxy potatoes like red or new potatoes are not recommended, as they hold too much water.
Why are my pancakes falling apart? This usually happens when there is too much moisture left in the vegetables. Make sure you squeeze them very well. Also, ensure the eggs and flour are fully incorporated. If the mixture still seems loose, add an extra tablespoon of flour.
Can I bake these instead of frying? Yes, you can bake them at 425°F (220°C) on a parchment-lined baking sheet, brushing both sides with oil, for 20–25 minutes, flipping halfway. They will be less crispy than pan-fried, but still delicious and lower in fat.
What does kohlrabi taste like? Kohlrabi has a mild, sweet flavor similar to a broccoli stem or a very mild turnip. It is crunchy when raw and softens when cooked, making it a great addition to pancakes without overpowering the potato.
Can I make the batter ahead of time? It is best to cook the pancakes immediately after mixing, as the potatoes will oxidize and turn gray, and the mixture will release more liquid as it sits. If you must prep ahead, shred and squeeze the vegetables, then store them in the fridge for up to 24 hours, and mix with the egg-flour mixture just before cooking.
Related
- Sarsons Pickling Vinegar: How to Make and Use It
- Sifting Flour for Baking: How and When to Do It
- Sifting in Baking: When and How to Sift Flour
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