Kohlrabi fritters

Ingredients for 4 servings:

• 300 g wheat flour type 405
• 3 m.-sized eggs
• 1 pinch(s) salt
• 1 tbsp rapeseed oil
• Flour for the work surface
• 250 g minced meat, mixed
• 3 m.-large kohlrabi
• Salt and pepper, black
• 1 bunch lovage
• Clarified butter for frying
• 2 tsp vegetable stock powder
• 250 ml water
• e.g. parsley, lovage and/or chives, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

For the pasta dough, sift the flour onto a work surface and make a well in the center. Add the eggs, salt, and oil, and mix with a fork, gradually incorporating the flour from the edges. Knead with your hands until a smooth dough forms, shape it into a ball, and wrap it in cling film. Let it rest in the refrigerator for 30 minutes. For the filling, melt the clarified butter in a large pan, peel the kohlrabi, coarsely grate it, and sauté it in the melted clarified butter until al dente. Finely chop the lovage and stir it in. Remove from the pan after one minute. Then lightly sauté the minced meat in the pan. Season with salt and pepper (the doughnuts are also delicious without the minced meat). Roll out the pasta dough evenly and thinly on a lightly floured surface. Spread the kohlrabi mixture over the dough, roll it up into a strudel, and use a knife to cut off doughnuts about 5 cm long. Place the doughnuts, tightly packed together, on a floured plate. Melt more clarified butter in the pan, fry the doughnuts tightly together on the cut side until golden brown, then turn out onto a large plate (that fits in the pan) and slide them back into the pan and fry the other side. In the meantime, dissolve the vegetable stock powder in 250 ml of water. Pour about one-third of the vegetable stock into the doughnuts. Steam with the lid closed for about 20 minutes. Remove the lid and let any remaining stock evaporate completely so that the underside of the doughnuts is lightly toasted. Arrange the kohlrabi doughnuts with fresh herbs and serve. The kohlrabi doughnuts are best the next day, chopped up and fried again.