Peel kohlrabi and carrots. Cut peppers in half, remove stalk, seeds and partitions with a knife, rinse halves briefly under running water and drain.
Drain the corn and let it drain as well.
Grate vegetables (except corn) either with food processor grater or by hand into medium coarse pieces in a large bowl. Mix in corn and a little sea salt.
Cover and let sit now for about 20 minutes. Meanwhile, combine dip ingredients in a small bowl with a whisk. Set aside.
After the resting time, the vegetables have drawn a fair amount of water.
Therefore, put the vegetables in a diaper now and wring them out thoroughly. If you don’t have a diaper, you need to wring it out as best you can by hand.
There should really be minimal liquid left in the vegetables. Then mix whole wheat flour, eggs, freshly ground pepper and freshly grated nutmeg evenly into the vegetables. In a non-stick skillet, heat 1 tsp oil over medium heat. Using a tablespoon or better two, remove a little of the vegetable batter and place small blobs in the pan.
Flatten them a bit with a spoon to make small cakes / pancakes.
Once the bottom side is golden brown, turn pancakes and fry from the second side. Once they are done, place them on a heatproof plate or platter and keep them warm in the oven at about 30 degrees. Just as you baked the first pancakes, now process the remaining oil and vegetable dough in batches. Serve the vegetable pancakes warm together with the dip! Serve with a fresh salad if desired.
One can also mix very well additionally 1 grated onion under the dough. Or use other vegetables such as zucchini. Total 24 p. / with 4 servings per serving 6 p.