Romanesco pancakes with herb dip

Step 1/ 5

• 125 g Romanesco
• ½ shallot
• 5 g dill
• 5 g parsley
• 5 g chives

• cutting board
• knife

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

Step 2/ 5

• 75 g sour cream
• salt
• pepper

• small bowl

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

Step 3/ 5

• large saucepan
• colander

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

Step 4/ 5

• 1 scallions
• 1 eggs
• 35 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

• 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!

Enjoy your meal!