Crispy Kohlrabi Chickpea Pancakes with Apple Tarragon Yogurt

Crispy Kohlrabi Chickpea Pancakes with Apple Tarragon Yogurt 🥞🌿🍏 These little pancakes are crisp at the edges, tender in the middle and fresh enough for lunch, brunch or a light dinner. Kohlrabi brings a gentle cabbage-like crunch, chickpea flour adds savoury depth, and the cold apple tarragon yogurt makes every bite brighter. Yield: 10-12 small pancakes Time: about 40 minutes Ingredients For the pancakes: - 450 g kohlrabi, peeled and coarsely grated - 1/2 tsp fine salt, plus more to season - 90 g chickpea flour - 2 large eggs - 3 scallions, finely sliced - 1 small garlic clove, finely grated - Zest of 1 lemon - 1 tbsp lemon juice - 1 tsp ground cumin - 1/2 tsp smoked paprika - 1/4 tsp baking powder - Black pepper - 3-4 tbsp olive oil, for frying For the apple tarragon yogurt: - 220 g thick Greek yogurt - 1 small crisp apple, finely diced - 1 tbsp lemon juice - 1 tsp lemon zest - 1 tbsp finely chopped tarragon - 1 tbsp finely chopped parsley or chives - 1 tsp olive oil - 1 tsp honey or maple syrup, optional - Salt and black pepper To serve: - Lemon wedges - Extra tarragon, parsley or chives - Toasted pumpkin seeds or chopped almonds, optional - Green salad or cucumber ribbons Method 1. Prep the kohlrabi. Put the grated kohlrabi in a bowl with 1/2 tsp salt. Toss well and leave for 10 minutes so it releases moisture. Tip it into a clean tea towel and squeeze firmly until it feels damp rather than wet. This step is what helps the pancakes crisp instead of steaming. 2. Make the batter. In a large bowl, whisk chickpea flour, eggs, scallions, garlic, lemon zest, lemon juice, cumin, smoked paprika, baking powder and plenty of black pepper. Fold in the squeezed kohlrabi. The mixture should hold together when pressed with a spoon. If it feels loose, add 1 more tbsp chickpea flour. 3. Fry in small batches. Heat 1-2 tbsp olive oil in a non-stick or well-seasoned pan over medium heat. Spoon in small mounds of batter and flatten them gently into pancakes about 8 cm wide. Cook for 3-4 minutes on the first side until the edges look set and golden, then turn and cook for 2-3 minutes more. 4. Keep them crisp. Move cooked pancakes to a rack or baking tray. If making a full batch, keep them warm in a low oven at 120 C while the rest cook. Add a little more oil between batches if the pan looks dry. 5. Stir the yogurt. Mix Greek yogurt with diced apple, lemon juice, lemon zest, tarragon, parsley or chives, olive oil and honey if using. Season with salt and black pepper. It should taste cool, bright and lightly herby. 6. Serve. Pile the hot pancakes onto plates and spoon the cold apple tarragon yogurt alongside or on top. Finish with extra herbs, lemon wedges and seeds or almonds if you want crunch. 🥗 Serving and storage tips These are best hot from the pan, but leftovers re-crisp well in a dry pan, air fryer or hot oven. Keep the yogurt separate in the fridge for up to 2 days so the apple stays fresh. The batter can be mixed up to 1 hour ahead, but squeeze the kohlrabi well and stir again before frying. Save this one when you want something crisp, green and practical without making a heavy dinner. ✨ Tasteloom.club - easy recipes for everyday cravings