Romanesco pancakes with herb dip

Based on 10 ratings
Julie

Julie

Editor-in-Chief

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
8 g
Fat
15 g
Carb
16 g
  • Step 1/5

    Clean Romanesco, remove stem and outer leaves, and pluck florets. Mince shallot and herbs.
    • 250 g Romanesco
    • shallot
    • 10 g dill
    • 10 g parsley
    • 10 g 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 g 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.
    • scallions
    • eggs
    • 70 g 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!