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  • Writer's pictureThe Farmer's Wife

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.


Instructions

  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.


Credit to: http://cleaneatsfastfeets.com/2015/05/22/kohlrabi/




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4 Comments


Unknown member
Jul 02, 2021

This is the first thing I've ever made and eaten with kohlrabi. Some suggestions: 1. I would have liked to know how big the patties are supposed to be. Mine were sand dollar size, 2" or so? 2. A nice big slice of tomato on top would be perfect--then you'd have salt, fat, acid and heat and they'd be satisfying. 3. I'd use white pepper instead of black pepper--the bp drowned out the jalapeño a bit. 4. Cut up cooked bacon and put them in the dough! 5. If I make these again (man, the kohlrabi stunk up my house, and these were a lot of effort and not the biggest payoff), I'd sauté the onion and use fresh garlic.…

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Wayne Clarke
Wayne Clarke
Jun 30, 2020

We made these Kohlrabi Fritters, and boy were they good. I made four fritters, but could make them thinner and get at least one more fritter. Went well with sour cream.

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angieclarke16
Jun 30, 2020

We loved the rhubarb sauce. My husband doesn't even like rhubarb. Luckily we got enough rhubarb to make two batches. Delicious

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Noreen Fontana
Sep 06, 2019

I tried this last night and have to say we will be eating it again! I served it with sriracha mayo, some bacon and tomato slices on the side. I saw the sriracha mayo in an online recipe, I normally don't like too much spice but I just added sriracha to store bought mayo until it was just the right bit of hot for me! My food processor doesn't work well so we used the hand grater, a bit more work but well worth it! Try it, I think you'll love it! (Next time we are using the non-stick pan, not the cast iron.)

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