Chrissi's delicious vegetable fritters

Ingredients for 4 servings:

• 2 m.-large kohlrabi
• 2 carrots
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 can corn (285g drained weight)
• e.g. sea salt
• 7 tbsp flour, wholemeal spelt flour (or other wholemeal flour!)
• 2 eggs, size M
• n. B. Pepper, freshly ground
• e.g. nutmeg, freshly grated
• 2 tbsp rapeseed oil, for frying
• 100 g sour cream
• 150 g low-fat curd cheese
• 2 tbsp sweet cream
• 2 tsp mustard, medium hot
• 3 tbsp dill, freshly chopped or frozen
• 1 tbsp lemon juice
• ½ tsp honey

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

WW-compatible

Peel the kohlrabi and carrots. Halve the bell peppers, remove the stems, seeds, and diaphragms with a knife, rinse the halves briefly under running water, and let them drain. Drain the corn and let it drain as well. Grate the vegetables (except the corn) into medium-sized pieces in a large bowl, either using a food processor grater or by hand. Mix in the corn and a pinch of sea salt. Cover and let rest for about 20 minutes. Meanwhile, whisk the ingredients for the dip in a small bowl. Set aside. After the resting time, the vegetables will have absorbed a lot of water. Place the vegetables in a diaper and wring them out thoroughly. If you don’t have a diaper, wring them out by hand as best you can. There should really be only a minimal amount of liquid left in the vegetables. Then mix the whole-wheat flour, eggs, freshly ground pepper, and freshly grated nutmeg evenly into the vegetables. Heat 1 teaspoon of oil in a non-stick pan over medium heat. Using one or, better yet, two tablespoons, scoop out a little of the vegetable batter and place small blobs into the pan. Flatten them slightly with a spoon to form small cakes/pancakes. As soon as the underside is golden brown, turn the pancakes over and fry on the other side. When they are done, place them on a heat-resistant platter or plate and place them in the oven at around 30 degrees Celsius. Just as you baked the first pancakes, add the remaining oil and vegetable batter in portions. Serve the vegetable pancakes warm with the dip! Serve with a fresh salad, if desired. Variation: You can also easily mix 1 grated onion into the batter. Or use other vegetables such as zucchini. Total 24 P. / for 4 portions, 6 P. per portion.