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Kohlrabi Fritters

1 cup packed Kohlrabi, peeled, shredded, and drained*

2 Eggs

1/3 cup Onion, diced (you can use onions from your share this week!)

1/3 cup Parmesan, shredded

1/2 small Jalapeno, chopped fine

1/4 cup Breadcrumbs

1/2 cup Flour

1/4 tsp. Pepper

1/4 tsp. Salt

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

1 - 2 Tbsps. Olive Oil for sautéing.


  1. Peel the Kohlrabi, and shred. If you have a food processor, that would work well here. Sprinkle shredded kohlrabi with a little bit of salt and let sit for a fifteen minutes to help release the liquid. After 15 minutes, drain the kohlrabi using a cheese cloth, a wet paper towel or your hands. I go with the last one, mainly because I don't own any cheese cloth. (NOTE: you can also make zucchini fritters, almost the exact same instructions here).

  2. Mix all ingredients in a large bowl until combined. It will resemble a sticky dough. Using your hands, form mixture into patties.

  3. Heat olive oil on a skillet on medium-high heat. Place patties on hot skillet, and sear on one side until brown, approximately three minutes. Flip patties and leave on medium high heat for another two minutes. They should be lightly browned. Reduce heat to low and leave on skillet until patties are cooked through, another five to seven minutes.

  4. Remove from skillet and eat warm. You can eat them solo or serve them with a side of sour cream for dipping. The tomatoes and greens in the pictures were really just to make them look prettier.

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