|150 g||sour cream|
|70 g||whole wheat flour|
|oil for frying|
|lemon juice for serving|
A smooth, dry white that goes great with savory pancakes such as these.
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!