Friday, June 10, 2011

Kohlrabi Latkes


While at the farmers market in Durham recently we got to try a free yummy dish from Chef Dave Alworth of Guglhupf Cafe.  Any local readers - you need to eat at Guglhupf's Cafe.  It's amazing.  So amazing that on our wedding day my MOH Kelly and I drove to get some pastries and coffee at 8am.  We got to the restaurant and there were ~30 people waiting lined up for Guglhuph's to open at 9am!  What is this an iPhone release date?  I was sad no pastries pre wedding but we had to get our pretty on so end of story. 

Anyway they have great food and a great chef that had a demo at the farmers market.  We got free samples as well as recipes passed out.  He cooked the food fresh on site in front of us.  We tasted these latkes and were hooked!  We had to try the recipe out ourselves.  Tony did all the cooking on this one since he was home while I was at work.  Also he took the photo, so basically 99% of the props go to him.  I did half the eating as well as this blogging.

Kohlrabi Latkes with Chapel Hill Creamery's Quark

Source: Recipe by Chef Dave Alworth, Guglhupf Cafe; Chef in the Market, May 28th, 2011

Ingredients:
                     1 Large Kohlrabi – Trimmed
1 Large Russet Potato - about two thirds the size of the Kohlrabi
1Tablespoon MINCED GARLIC
2 Tablespoons MINCED SHALLOT
4 EGGS – Beaten
2 Tablespoons FLOUR
2 Teaspoons MINCED CHIVES
1 Tablespoon CHOPPED CILANTRO
2 Teaspoons KOSHER SALT
Pinch Fresh Ground BLACK PEPPER
2 Tablespoons OLIVE OIL – For Frying
A Small Nub of BUTTER – For Frying
Directions:   
                     Prepare all of the ingredients and set aside. Grate the Kohlrabi and the Potato on the largest holes of a box grater and place in the center of a clean dish towel. Squeeze as much liquid out of the potato and kohlrabi as possible. Fold the rest of the ingredients together with the potato and kohlrabi in a mixing bowl and set aside.

Add the oil and butter to a skillet and heat until it begins to shimmer. Scoop in a couple of ounces of the batter per cake and shape with the back of your spoon. Pan-fry undisturbed for 2 or 3 minutes and flip. Remove to a paper towel lined plate and repeat. Garnish with quark, creme fraiche, smoke salmon, sour cream an caviar or whatever your heart’s desire may be.


Kohlrabi also known as 'German Turnip' straight from the farmers market.  If you're like me you've probably never heard of kohlrabi; it's okay I'm here to tell you it's yum!  This pick of produce is in the broccoli, cabbage, cauliflower, kale realm of the vegetable spectrum.  Kohlrabi was created by artificial selection and very similar to the wild cabbage plant.  The texture is similar to broccoli stalk.  It can be eaten raw or cooked.  It adds a nice crunch to things like salads. 


We made the kohlrabi latkes but didn't have any Chapel Hill Creamery (yumm) quark.  T made some cheesy grits with zucchini, broccoli and fresh red pepper strips for the latkes to sit on.  We had a little tomato sauce garnish and basil.  Fresh basil makes everything better.  Oh and a decorative accoutrement of cilantro pesto and hummus.  

Just another vegetarian dinner here at the A household.

2 comments :

  1. Seriously that looks awesome! You guys have such amazing ideas...PS, that is one of my favorite memories of your wedding! A few minutes I got to steal with you :)

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  2. I've been dying to make latkes for ages, but I'm slightly afraid of the boiling oil.

    Just discovered your blog, would love it if you popped by mine sometime.

    Andrea x
    andreareh.blogspot.com

    ReplyDelete

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