Adapted from Angelic Organics’ Farmer John’s Cookbook
Kohlrabi bulbs and Potatoes to make 1 lb.
2 eggs, lightly beaten
1/3 cup minced Onion
2 Tbls. dried bread crumbs
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
2 Tbls. olive oil
2 Tbls. Butter
plain yogurt or sour cream
Peel kohlrabi and grate onto a dish towel, squeeze out excess moisture. Grate potatoes and add to kohlrabi, you should have 1½ to 2 cups. Combine with eggs, onion, bread crumbs, salt, ginger, and red peppers. Stir until well blended. Heat oil and butter in a large heavy skillet, as hot as you can without burning the butter solids (medium to medium-high). Add kohlrabi mixture and press down with a sturdy spatula until you have one giant “pancake” that is about 1/4-inch thick. Cook until brown, 5 to 7 minutes. Carefully flip, and press down firmly with spatula again. Cook another 5 to 7 minutes until brown. Serve with yogurt or sour cream.