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Recipe: Kohlrabi Fritters

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I tend to root for the underdog.

These delicious, savory fritters are perfect for a quick and easy meat free meal or as a veggie side dish. Chock full of kohlrabi, it's a great way to sneak in extra greens!

That poor sad sack trotting along in last place, the one down a million points in the match, or getting his keister kicked in the ring. That’s the guy I back every time, although to be totally honest, I’m not sure why. Maybe it’s because beneath all my sass I have a bit of a bleeding heart, you know the kind which wants to fix everything, especially things outside my control. “Yeah, that’s not at all frustrating,” she says oozing sarcasm and rolling her eyes skyward.

Whatever the case may be, the dark horse wins in my book.

It’s also why I had to give Kohlrabi some recipe love today.

And the crowd responds, “Kohl-What?”

Kohlrabi

See, that’s exactly what I’m talking about. It’s an under-utilized, down on its luck, rarely seen vegetable. For most of us, Kohlrabi is an unknown or a bit of oddity, the last one picked for schoolyard games, the guy at the lunch table, sitting solo and poking half heartedly at his food, while ingesting nothing.

I, on the other hand, see this lonely, big, and bulbous vegetable as a diamond in the rough, an interesting treasure just waiting to be found and photographed, preferably selfie style, especially when you manage to come across one the size of your head.

Meg & The Kohlrabi

Speaking of which, I doubt you’ll discover Kohlrabi at a standard grocery store, although your local farmers market might be a good bet. For me, those orbs of delight are a constant in my summer CSA share, popping up around this time every year. In fact, it’s how we first met many moons ago and the sole reason I delved into Kohlrabi territory.

I’m not 100% certain how to describe the taste and texture of Kohlrabi, which really is rather unfortunate for you. Honestly, it’s its own thing and tastes nothing like chicken. Fine, if I have to get more specific, I’d say Kohlrabi is what happens when apples, cabbage and cauliflower collide, an interesting threesome to be sure. 

These delicious, savory fritters are perfect for a quick and easy meat free meal or as a veggie side dish. Chock full of kohlrabi, it's a great way to sneak in extra greens!

This summer will be my fifth year with Kohlrabi, so needless to say, I’ve prepared them in a multitude of ways. I’ve also fed them to the Hubby, who much to his own chagrin, rather enjoyed his extraterrestrial friend. I say that because he calls Kohlrabi ‘Alien Vegetables,’ all while raising his eyebrows in smug certainness that not only will he not like them, but he also has no intentions of eating them. Of course, his reluctance does not stop me from cooking with them. In fact, it makes it more of a challenge, which appeals to my competitive side (#poundschest).   

Roasted Kohlrabi and Sweet Potatoes b

I’ve roasted Kohlrabi, I’ve sautéed Kohlrabi, I’ve even taken it out for dinner, drinks and a scenic drive, ending at Lookout Point. Alright fine, I embellished on that last one, only because underdogs need love in the form of creative liberties. You understand, and if I get verbally splashy, it’s simply because I want you guys to seek out these Alien Vegetables and cook something fabulous with them, these fritters to be exact.

My version of Kohlrabi fritters is sassy, salty, and a wee bit spicy because of the happy jalapeno I tossed in the mix. They’re also a touch cheesy, not at all surprising, and most definitely well seasoned because I wouldn’t have it any other way. I strongly encourage you to do me and more importantly yourself a favor by betting on this underdog. You’ll find he’s well worth the investment.

Kohlrabi Fritters C

Kohlrabi Fritters
These delicious, savory fritters are perfect for a quick and easy meat free meal or as a veggie side dish. Chock full of kohlrabi, it's a great way to sneak in extra greens!
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 cup packed Kohlrabi, peeled, shredded, and drained*
  2. 2 Eggs
  3. 1/3 cup Onion, diced
  4. 1/3 cup Parmesan, shredded
  5. 1/2 small Jalapeno, chopped fine
  6. 1/4 cup Breadcrumbs
  7. 1/2 cup Flour
  8. 1/4 tsp. Pepper
  9. 1/4 tsp. Salt
  10. 1/4 tsp. Onion Powder
  11. 1/4 tsp. Garlic Powder
  12. 1 - 2 Tbsps. Olive Oil for sautéing.
Instructions
  1. Mix all ingredients in a large bowl until combined. It will resemble a sticky dough. Using your hands, form mixture into patties.
  2. 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.
  3. 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.
Notes
  1. To prep the kohlrabi, cut off the tentacles (you can add these to your compost bin or have fun tormenting your spouse or significant other with them - just a thought), peel the outside green layer. Shred the inside bulb in a food processor or with a grater. 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.
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
Oscar and the Kohlrabi FrittersToday’s post is being shared with Laura’s Strange But Good because hello, Kohlrabi Fritters. It doesn’t get much stranger than that.  

These savory fritters are perfect for a quick and easy meat free meal or as a veggie side dish. Chock full of kohlrabi, it's a great way to sneak in greens!

Have you ever heard of Kohlrabi? Taken selfies with them? Eaten them? If so, what’s your favorite way to prepare it?  

Comments

  5. Dying over Kirsten’s “truck nuts” comment 😆 They really do look like that. And the first time I heard of them was yesterday when you told me about the recipe, soooo there’s that. My local market is prone to selling all sorts of oddities, though, so I’m going to keep an eye out for the truck nuts the next time I go in.
    Amanda @ .running with spoons. recently posted…. no-bake chocolate fudge bites .My Profile

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  6. Ah, I have heard of kohlrabi! Because of my farmin’ grandfather, of course. If memory serves, I’ve only had it in a roasted veggie medley that he made and don’t remember its particular flavors too well. But you could shred, mix with cheese, and fry just about anything and I’d eat it so this recipe sounds good to me!

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  7. I love kohlirabi! I’m usually the only one that knows what it is when I mention it in a group. I mostly roast it or just eat it raw with some salt on it.

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  11. Kohlrabi is my all time favorite crunchy treat. I love it raw with a pinch of salt and pepper. If you like jicama raw you will love Kahlarabi. It has a very mild turnip taste and is moist and crunchy when freshly picked. Our grocery stores carry them but I think they are best fresh out of the garden.

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  12. There are a few things I continue to be convinced about when I read your posts.

    A.) You inspire me to try the vegetables even I haven’t tried, and I’m quite adventurous with the veggies.

    B.) You make me wish we lived together, so that I could eat your inspirational veggies.

    C.) I need to join a CSA so that I have to make random shit with vegetables I’ve never eaten.
    Brittany recently posted…Bye Bye BaristaMy Profile

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    • Oh my god, yes to C: “I need to join a CSA so that I have to make random shit with vegetables I’ve never eaten.” You would love it. Joining my CSA is sort of where it all began or clicked for me. It’s magical.

      Also you are always welcome to come live with me.
      Meghan recently posted…Recipe: Kohlrabi FrittersMy Profile

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  15. Ok I’m totally sold, you’ve managed to make the alien testicles look friggin delicious. You’re amazing! And I love how the whole post had sprinklings of ball references… Anytime I read the words ‘sad’ and ‘sack’ together I’m thinking balls. Then the picture of the two kohlrabis hanging… Balls. It’s all balls. Ok sorry i shall stop the nonsense now. Clearly I need to find this alien vegetable and make these fritters! If I can’t find the alien balls I might sub apple, cabbage, and cauliflower. That combo sounds DIVINE

    Reply

  16. do NOT ever say the word ‘nuts’ again. Truck or ever.

    These are delicious and I have had kohlrabi after our conversation in the underground supermarket in Toronto, where you also informed me that Reese’s Eggs had more peanut butter 😉
    Arman @ thebigmansworld recently posted…Baklava Overnight OatsMy Profile

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  20. I think the first time I had Kohlrabi, my mother-in-law, was cooking with it. What you said about the flavour seems to be what I remember. I’ve never bought it… yet, but, they do sell it in our grocery stores and in our farm market. I should buy some and try out your recipe, because, it looks amaaazing!
    Anneli recently posted…No buy month – updateMy Profile

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  22. Why do you capitalize kohlrabi? Not being a jerk, but you’re like pretty up on your grammar game… Just asking because I’m weird like that! I like my Kohlrabi like I like my threesomes… I’ve never had one.
    Chris recently posted…Into The BoxMy Profile

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    • Grammar game on point. Kohlrabi is essentially saying the same thing as broccoli or kale, so there’s really no need to capitalize it unless of course I’m talking about the proper Red Russian Kale. I did it here merely for show. Some rules I break if I think it impacts the post visually or increases the musicality of the writing. While I hoped to make kohlrabi a little more eye catching, I probably spawned an entire group to use it improperly. Oops. Great question.

      I will safely skirt around the threesome issues and simply suggest you try kohlrabi.

      Reply

  24. I’m a kohlrabi growing Grandpa who prefers to eat it raw, but have started searching for ways to add the leaves to my diet. It’s the seasonings that I’m most interested in (too old to spend much time experimenting. Thanks in advance for any tips ladies.

    Reply

  25. I’ve made this recipe several times now, including for my family, and everyone loves it! I’ve noticed that sometimes with bigger kohlrabi, the very center is quite woody. A couple times I have opted to grate down as much as I can and leave the core out. Do you ever encounter this? Do you tend to use the whole kohlrabi? I was afraid it might change the texture. :\

    Great recipe, thank you for sharing!
    Lee recently posted…Sara Ahmed on Walls, Silences, and Sexual HarassmentMy Profile

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    • Hi Lee, I’m so glad you and your family like the Kohlrabi fritters. It’s one of my favorite ways to eat that fun veggie. I haven’t noticed a woody core on mine at all, although if I did encounter it, I’d do what you did: leave it out. Thanks for taking the time to comment. I really appreciate it.

      Reply

  26. I had two kohlrabis from our CSA for the past five days and didn’t know what to do with them. We usually give them away to our friends who like to eat them raw. I thought I’d try this recipe, and I’m glad I did. While it took some effort to peel the kohlrabi, the results were worth it. My whole family loved these. We used applesauce, mashed avocado, and homemade hummus to dip these fritters. We will definitely make that again.

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  27. I’m from Germany and my family loves kohlrabi. My mom cooked it peeled and cut in thin stripes in salted water with a little nutmeg. Sometimes she put milk in the water at the end and thickened it. We also filled it with seasoned ground beef like a bellpepper. You can eat it raw with a dip as well. It has a fesh taste. Crispy like an apple. I love to cook it together with carrots and turnips and add some cheese .

    Reply

    • I keep meaning to try it raw, like apple wedges in a salad. I know it’ll be delicious. Thanks for commenting. I love hearing from new people.

      Reply

    • No, but I don’t see why they wouldn’t freeze well. I’d make them straight through, including cooking them. Once they cooled, go ahead and freeze them. I’d probably reheat them in the oven for 15 minutes on 375 degrees. Good luck. Happy freezing.

      Reply

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