Curried Kohlrabi & Potato Latkes with Sambal Oelek Mayo

1-2 medium potatoes

1 kohlrabi bulb, peeled

1/2 red onion, peeled and trimmed

2 teaspoons chopped parsley

2 large eggs

1/4 cup unbleached all-purpose flour (or equivalent gluten free flour mix)

1 Tbsp curry powder

1 teaspoon kosher salt

Up to 1/4 cup vegetable oil or clarified butter

Sambal Oelek Mayo

1 tbsp. Sambal

½ cup Mayonnaise 

Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel and squeezing it out.

Dump the drained vegetables into a medium bowl. Add the eggs, flour, parsley and salt and mix until combined.

Heat a large, preferably non-stick, sauté pan over medium heat. Add two tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized dollops of the batter into the pan. Press down on the cakes with a spatula to flatten. Cook until browned, a few minutes. Flip and cook for a few more minutes.

Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.

The pancakes can be reheated in a 350º F oven. Serve warm, garnished with Sambal Oelek Mayo.