Romanesco pancakes with herb dip

Based on 10 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g Romanesco
10 g dill
10 g parsley
10 g chives
shallot
150 g sour cream
scallions
eggs
70 g whole wheat flour
oil for frying
lemon juice for serving
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • small bowl
  • large saucepan
  • colander
  • masher
  • frying pan
  • paper towels

Nutrition per serving

Cal
226
Protein
8g
Fat
15g
Carb
16g

Step 1/5

Clean Romanesco, remove stem and outer leaves, and pluck florets. Mince shallot and herbs.
  • 250 Romanesco
  • 1 shallot
  • 10 dill
  • 10 parsley
  • 10 chives
  • cutting board
  • knife

Clean Romanesco, remove stem and outer leaves, and pluck florets. Mince shallot and herbs.

Step 2/5

Mix herbs with sour cream. Season with salt and pepper and set aside.
  • 150 sour cream
  • salt
  • pepper
  • small bowl

Mix herbs with sour cream. Season with salt and pepper and set aside.

Step 3/5

Blanch Romanesco in a pot of boiling salted water for approx. 5 min., then strain.
  • large saucepan
  • colander

Blanch Romanesco in a pot of boiling salted water for approx. 5 min., then strain.

Step 4/5

Finely chop scallions. Mash Romanesco in a bowl. Add eggs, chopped scallions, whole wheat flour, salt, and pepper, and mix until a sticky batter forms.
  • 2 scallions
  • 2 eggs
  • 70 whole wheat flour
  • salt
  • pepper
  • masher
  • cutting board
  • knife

Finely chop scallions. Mash Romanesco in a bowl. Add eggs, chopped scallions, whole wheat flour, salt, and pepper, and mix until a sticky batter forms.

Step 5/5

Heat oil in a frying pan set over medium-high heat, add a spoonful dough, and press gently to flatten slightly into pancakes. Fry the pancakes on both sides until golden brown, then transfer to a paper towel-lined plate to drain slightly. Serve with herb dip and a squeeze of lemon juice to taste. Enjoy!
  • oil for frying
  • lemon juice for serving
  • frying pan
  • paper towels

Heat oil in a frying pan set over medium-high heat, add a spoonful dough, and press gently to flatten slightly into pancakes. Fry the pancakes on both sides until golden brown, then transfer to a paper towel-lined plate to drain slightly. Serve with herb dip and a squeeze of lemon juice to taste. Enjoy!