Kohlrabi Fritters
from www.blog.onemedical.com/author/astern/
Ever walked by these little apple-green or purple bulbs and wondered what they are? As delicious and versatile as they are odd-looking, kohlrabi (German for “cabbage turnip”) is a member of the brassica family, which includes cabbage, kale, Brussels sprouts, broccoli, and cauliflower. Crisp like celery, kohlrabi has a pleasant mustardy flavor and is delicious cooked or raw. Choose small kohlrabi with dark green leaves. Yellowing leaves indicate the kohlrabi is no longer fresh. Kohlrabi greens are extremely nutritious and simple to prepare. Serve these fritters alongside broiled chicken or fish or for a main dish, top with a poached egg.
Yield: 2 servings
Ingredients
• 1 cup kohlrabi (3 small bulbs), grated
• 1 small carrot, grated
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 cup plain yogurt
Directions
• In a medium bowl, combine the grated kohlrabi, carrot, green onions, and garlic
• Add the egg, panko, baking powder, salt, and pepper, and gently combine
• In a large skillet, melt the butter with the olive oil over medium-high heat. Spoon 1/4 cup of the mixture into the pan and flatten with a spatula. Cook until golden brown, about 3 minutes, then carefully turn over and cook another 3 minutes
• Blot the fritter with paper towels. Repeat with remaining batter, adding additional butter and olive oil, if needed
• Garnish each fritter with a dollop of yogurt or try this simple recipe for Yogurt Dill Sauce:
Combine the following ingredients for yogurt dip (below) and refrigerate 30 minutes before serving
-1/3 cup yogurt
-3 tablespoons chopped fresh dill
-1 teaspoon lemon juice
-salt to taste
(For a different sauce, you can replace the dill with cilantro and the lemon with lime juice, and add a bit of honey. Or try mint!)
Recipe Tip: Small kohlrabies have tender skin and don’t need to be peeled, but larger ones are best without the fibrous outer layer.
More Kohlrabi Serving Suggestions:
Yield: 2 servings
Ingredients
• 1 cup kohlrabi (3 small bulbs), grated
• 1 small carrot, grated
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 cup plain yogurt
Directions
• In a medium bowl, combine the grated kohlrabi, carrot, green onions, and garlic
• Add the egg, panko, baking powder, salt, and pepper, and gently combine
• In a large skillet, melt the butter with the olive oil over medium-high heat. Spoon 1/4 cup of the mixture into the pan and flatten with a spatula. Cook until golden brown, about 3 minutes, then carefully turn over and cook another 3 minutes
• Blot the fritter with paper towels. Repeat with remaining batter, adding additional butter and olive oil, if needed
• Garnish each fritter with a dollop of yogurt or try this simple recipe for Yogurt Dill Sauce:
Combine the following ingredients for yogurt dip (below) and refrigerate 30 minutes before serving
-1/3 cup yogurt
-3 tablespoons chopped fresh dill
-1 teaspoon lemon juice
-salt to taste
(For a different sauce, you can replace the dill with cilantro and the lemon with lime juice, and add a bit of honey. Or try mint!)
Recipe Tip: Small kohlrabies have tender skin and don’t need to be peeled, but larger ones are best without the fibrous outer layer.
More Kohlrabi Serving Suggestions:
- Slice kohlrabi for a crunchy, low-calorie snack (dip optional)Chop or grate kohlrabi and add it to tossed salad
- Steam kohlrabi and season it with salt and pepper
- Cut kohlrabi into matchsticks, toss with olive oil, and roast for kohlrabi “fries”
- Cook kohlrabi greens as you would kale or collard greens