Kohlrabi cookies

Ingredients for 2 servings:

• 2 small kohlrabi
• 2 eggs
• 100 ml milk
• 150 g flour
• 1 pinch of salt
• some cayenne pepper
• 2 tbsp clarified butter
• 150 g mayonnaise
• 50 g yogurt
• 1 clove(s) garlic
• 1 dashes lemon juice
• 1 pinch of salt
• ¼ box garden cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Baked in savory pancake batter, with cress and yogurt mayo for dipping.

Peel the kohlrabi and cut into 1 cm thick slices. Cook in boiling salted water for about 5 minutes until al dente, drain, refresh, and drain. Place on kitchen paper and pat dry. Whisk the eggs with the milk. Put 100 g of flour in a bowl with a pinch of salt and a little cayenne pepper and gradually stir in the egg wash with a whisk to avoid lumps. The pancake batter is ready. Put the remaining 50 g of flour in a deep plate. Heat the clarified butter in a pan. First coat the kohlrabi slices in the flour, shaking off any excess flour, then dip them in the pancake batter. Fry in the clarified butter over medium heat until golden brown, about 2-3 minutes. Drain on kitchen paper. Mix the mayonnaise with the yogurt. Squeeze in the garlic clove and season everything with lemon juice and a pinch of salt. Arrange the kohlrabi biscuits with the mayonnaise on plates and garnish with the garden cress.