Fennel-Cilantro Pancakes
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INGREDIENTS 10 ounces fennel, julienne
6 ounces carrots, peeled and julienne
4 ounces leeks, split, washed and julienne
3 ounces red onion, peeled and julienne
2 ounces radicchio, julienne
3 ounces olive oil, plus more to sauté pancakes
2 whole eggs
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons fresh cilantro, chopped
1/2 cup corn flour
Sea salt and black pepper to tasteSauté vegetables in 3 ounces olive oil over very high heat for 60 seconds. Lay sautéed vegetables on a sheet pan or cookie tray in a thin layer to cool.
Separately, in a mixing bowl, whip the eggs and buttermilk together.
Add sour cream, cilantro, flour, salt and pepper to taste. Fold vegetables into the egg mixture, check seasoning, and mix thoroughly.
Sauté the pancake mixture in olive oil in a nonstick sauté pan over medium heat until golden brown. (Use a large spoon or ice-cream scoop to form the pancakes.)
Place cooked pancakes on paper-lined cookie tray to drain excess oil.
Makes 6 servings