Romanesco pancakes with herb dip
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, small bowl, large saucepan, colander, masher, frying pan, paper towels
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
How to reach the perfect temperature for frying
How to chop green herbs
How to secure a cutting board
Nutrition per serving
Step 1/ 5
- 125 g Romanesco
- œ 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!
Tags
More delicious ideas for you
