Kohlrabi Fritters

As I've mentioned before, we have been getting a lot kohlrabi in our CSA, and coming up with new and interesting things to do with this odd veggie is tough to do!  After our fresh mozzarella and roasted kohlrabi crostinis, thinking of something else took a little researching. 

Kohlrabi

Nick ended up finding a recipe from A Hungry Bear for kohlrabi fritters, which totally looked worth trying.  To begin, Nick collected the following ingredients:

• 1 Kohlrabi


• 1 onion


• 1 egg


• some breadcrumbs (a couple of tablespoons)


• garlic powder


• 1 green onion


• olive oil

To begin, Nick peeled and grated the kohlrabi using a cheese grater.  You need to be sure to squeeze all the water out of the grated kohlrabi so that it is good and dry.  Otherwise, it will be tough to form a nice patty.  There was a surprising amount of liquid in this one bulb!

all grated

Next he chopped up the red onion finely that we got from the CSA that week (love these!).

Chopped onion

In a small bowl, Nick mixed the egg, garlic powder, salt, pepper and bread crumbs.  Turns out we were out of traditional, out-of-a-canister breadcrumbs, so Nick used panko.

egg mixture

He then added the chopped onion and grated kohlrabi into the egg mixture and stirred it up nicely. 

Patty Mixture

Nick then took large spoonfuls of the mixture and dropped them into a nonstick pan heated with olive oil and formed them into a patty.  If the patties are not sticking together well, just add a bit more breadcrumbs to the mixture.  Once they had been cooking for about 3 minutes and the sides were turning an nice golden brown and he flipped them over and cooked them on the other side until they were golden brown as well.

Cooking fritters

While these were frying Nick cooked up some chicken sausages and the corn we got from the CSA as well. 

Dinner is served!

Despite the burnt look in the picture above, the fritters had a great taste to them with and a nice crunch.  It was a nice alternative to raw or roasted kohlrabi and pretty easy to make as well, especially considering the 80 minutes the kohlrabi took to roast in the oven last time!  The corn we got that week was amazing - it was sugary sweet and tasted just like summer.  Hopefully you all have a chance to hit up your nearest farmer's market and get a few ears!