Test Kitchen - Kohlrabi Pancake

The third week of Test Kitchen featured a pretty weird ingredient (that's why I bought it!) called kohlrabi. Yeah some were pretty stumped as to what to do with it but eventually an idea was born! I titled this a kohlrabi pancake in the same fashion as you would call a latke a potato pancake. It involved grating this daikon-tasting vegetable (when raw) and adding other ingredients before deep-frying. The sweet potato flour gave a sticky feel to the pancake which was a pleasantly different texture!

Step 1: Ingredients (yields 4-6 side servings)

• 2 medium kohlrabi, peeled and coarsely grated
• handful of parsley, finely chopped
• 1/4 cup sweet potato flour
• 1 egg
• 1/2 tbsp freshly grated black peppercorn
• 1/2 tbsp garlic salt
• 2 tbsps cold water
• 1 tsp sea salt, freshly grated
• oil for frying

Step 2: Prepping the ingredients
Peel your kohlrabi and using a coarse grater, shred the kohlrabi. Squeeze to drain excess liquid. Finely chop parsley. Add all ingredients (except the oil) together and mix thoroughly.


Step 3: Finishing
Heat enough oil in a medium to large skillet to coat the bottom. In flat pancake shapes, place mixture and fry until just beyond golden brown before flipping for the like on the other side. Drain excess oil by placing on a paper towel-lined plate or other similar methods. Serve alone as a snack or eat with rice. We actually enjoyed it a lot with Tapatio hot sauce!


This week's test kitchen ingredient: fig butter

Submit your suggestion in at Facebook on how I should use this fig butter! I'd love to use it more a main part of the dish rather than as just a garnish. I'll post up the recipe the next week of course. Below is the description of this particular jar that I have from Trader Joe's itself:

"Fig fanatics, we wanted to put our best fruit forward when we decided to showcase them in a spread. So we butterized them (not a technical term). Working with Maine-based culinary craftsmen, focused on old-fashioned, farmstand goodness and flavor, we created Trader Joe’s Fig Butter. It starts with a medley of fresh, ripe figs: Mission figs for their extreme sweetness, Calimyrna figs for their distinctive nutty flavor and Conadria figs for their nutty-sweet balance. The whole figs are dried, ground and then crushed before being slow-cooked, in small batches, with sugar, lemon and pectin. It’s a simple recipe using only the finest, freshest ingredients, and no preservatives or artificial colors. The result is full fig flavor concentrated in a smooth, spreadable butter." [Trader Joe's]



Photography by Minerva Thai and Duc Duong.