|150 g||sour cream|
|70 g||whole wheat flour|
|oil for frying|
|lemon juice for serving|
Clean Romanesco, remove stem and outer leaves, and pluck florets. Mince shallot and herbs.
Mix herbs with sour cream. Season with salt and pepper and set aside.
Blanch Romanesco in a pot of boiling salted water for approx. 5 min., then strain.
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.
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!