I tend to root for the underdog.
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?”
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.
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.
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).
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.
- 1 cup packed Kohlrabi, peeled, shredded, and drained*
- 2 Eggs
- 1/3 cup Onion, diced
- 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.
- Mix all ingredients in a large bowl until combined. It will resemble a sticky dough. Using your hands, form mixture into patties.
- 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.
- 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.
- 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.
Today’s post is being shared with Laura’s Strange But Good because hello, Kohlrabi Fritters. It doesn’t get much stranger than that.
Have you ever heard of Kohlrabi? Taken selfies with them? Eaten them? If so, what’s your favorite way to prepare it?
I’m glad you posted this because Kohlrabi has always intimidated me! I do see it at my local market but just never had any idea to prep it and would then just forget about it. It really does look like an alien vegetable but I’m happy to support the underdog and experiment! Looks delicious!
Michele @ paleorunningmomma recently posted…Banana Blueberry Muffins – Nut Free
Yes, show the kohlrabi some love.
Meghan recently posted…Recipe: Kohlrabi Fritters
Truck Nuts. That’s what they looked like to me in that photo. Well played.
You can also sauté the tentacles and throw them on a pizza if you’re not suffering from greens paralysis.
Kirsten recently posted…Time Out for some Weeding
Tentacle pizza: great idea.
Also, I just googled Truck Nut images and I can’t stop laughing.
Meghan recently posted…Recipe: Kohlrabi Fritters
I have never heard of it but this recipe looks delicious!!
meredith @ The Cookie ChRUNicles recently posted…memorial day weekend & recipe links
Thanks. Kohlrabi are a bit of a rarity.
Meghan recently posted…Recipe: Kohlrabi Fritters
They look like testicles! What’s not to love? I’m sold.
Suzy recently posted…Blended Family Friday: Divorce Parties
Testicles means you’re in. I love that.
Meghan recently posted…Recipe: Kohlrabi Fritters
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 .
I like Truck Nuts better than Alien Vegetables. 🙂
Meghan recently posted…Recipe: Kohlrabi Fritters
So glad I’m not alone!
Kirsten recently posted…Spiced Cottage Cheese Chip Dip
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!
Anything shredded with cheese is a winner in my box.
Meghan recently posted…Recipe: Kohlrabi Fritters
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.
I keep meaning to try it raw. I’ve seen some pretty impressive looking cold kohlrabi and diced apple salads. I bet those would be fantastic too.
Meghan recently posted…Recipe: Kohlrabi Fritters
Wow I honestly thought I had seen all types of veg but I have never seen this before! Seems like the sort of veg that could totally grow in our climate so not sure why it hasn’t! Would love to try it out.
Have a fab weekend!
Jen @ Chase the Red Grape recently posted…Short but sweet visit to London!
Yeah I would think it would work pretty well in your area. Maybe you need to seek it out.
Meghan recently posted…Recipe: Kohlrabi Fritters
I’ve never eaten kohlrabi (or even ever seen it that I know of), but it does seem interesting! I like making fritters of nearly any veggie though, so if I do find it at a farmers market or elsewhere, this is how I’ll be trying it. 😉
Nicole @ Foodie Loves Fitness recently posted…Chocolate Chip Almond Butter Cookie Dough Pretzel Dip
Fritters are always a winner.
Meghan recently posted…Recipe: Kohlrabi Fritters
We used to get kohlrabi all the time in our CSA basket. I loved it diced in a lentil salad. I never took a selfie with one though. Maybe next time.
I never thought to make fritters with them- sounds good!
Heather@hungryforbalance recently posted…Friday Favorites 5/22
I’ll make you a deal. I’ll try the next one in a lentil salad if you post a selfie with yours. 🙂
Meghan recently posted…Recipe: Kohlrabi Fritters
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.
I have never tried it raw and I keep meaning to because I hear it’s textural perfection. Must do that.
I think everything is best fresh out of the garden. You can’t beat it.
Meghan recently posted…Recipe: Kohlrabi Fritters
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 Barista
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 Fritters
I’d never had kohlrabi until last summer, when Alex’s aunt brought some from her garden! It was actually pretty good (I mean, it kind of tasted like the stem of broccoli) but I bet it’s awesome like this!
Liz @ I Heart Vegetables recently posted…Easy Citrus Sangria
That’s the first time I’ve heard that description: the stem of broccoli, although I could see how it works. Fritters make everything better.
Meghan recently posted…Recipe: Kohlrabi Fritters
Haha- truck nuts- not gonna lie, that was my first thought too. I’m not adbenturous when it comes to vegetables, but those fritters DO look really good!
Jen@jpabstfitness recently posted…2 Dates, 1 Day
Thanks!!
Meghan recently posted…Throwback Thursday: The CSA Edition
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
Actually that’s not a half bad idea. Maybe a cold apple, cabbage and cauliflower salad with just the right dressing!!! You totally need to get on that and then post a recipe.
Meghan recently posted…Recipe: Kohlrabi Fritters
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 Oats
What are talking about? You must be nuts. 😉
Back in the day, the Reeses eggs were bigger. They were like two peanut butter cups rolled into one. You gotta stay away from this mini nonsense.
Meghan recently posted…Recipe: Kohlrabi Fritters
We love kohlrabi and actually grow it. Love this idea!
Carol Borchardt recently posted…Cookbook Review – Soul Food Love
I’m impressed. Maybe I should stick some kohlrabi in my garden this year.
Meghan recently posted…Recipe: Kohlrabi Fritters
I’ve actually never made kohlrabi before because I had no idea what to do with it. Love the looks of these fritters though! Ever since making zucchini fritters a few months ago I’ve been on a big fritter kick.
Chelsea @ Chelsea’s Healthy Kitchen recently posted…Mediterranean Millet Salad with Sun-Dried Tomatoes and Goat Cheese
I’m pretty sure you can never go wrong with fritters.
Meghan recently posted…Recipe: Kohlrabi Fritters
Hahaha. Oscar.
I love Kohlrabi. We get them everywhere. Maybe not as big as my head, but as big as my b. Ya know what I mean. I am sure if you soak them in cheese the hubby wouldn’t realize he is eating Kohlrabi.
Lucie@FitSwissChick recently posted…Things you learn when travelling
I snuck that Oscar picture in at the end just for you.
I’d eat anything soaked in cheese. I probably wouldn’t even want to share with the Hubby. 😉
Meghan recently posted…Recipe: Kohlrabi Fritters
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 – update
You should buy some. The underdog needs love too.
thank you for saving my brain cells. no really, i never knew what the heck to do with that veg… GENIUS you!
lindsay recently posted…Naturally Sweetened Toasted Coconut Banana Muffins {Paleo}
When all else fails, roast it. 🙂
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 Box
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.
Orbs. *snicker*
There’s a ton of kohlrabi here. May have to try this… so ready to be back in a kitchen!
Laura @ Sprint 2 the Table recently posted…Cinnamon Roll Protein Mug Cake [Recipe]
Restocking the fridge is one of my favorite post vacation activities. Enjoy.
Meghan recently posted…Blue Cheese & Chive Drop Biscuits
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.
I’d saute the greens, maybe with a little oil and garlic and then top them with a fried egg.
Meghan recently posted…Throwback Thursday: The CSA Edition
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 Harassment
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.
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.
Hooray, I’m so glad you liked the fritters Pam. I also really appreciate you taking the time to comment. Thank You!!
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 .
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.
Have you ever made these fritters to freeze?
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.
Three years after you posted this, I’d like to thank you for doing so! I made this recipe tonight for dinner with kohlrabi that I purchased at our Farmers Market. It was delicious- The parmesan cheese gives it just the right amount of “oomph”.
Thank you Nancy. I’m so glad you like the fritters; they’re pretty popular around here too. I appreciate you taking the time to leave a comment.
Our CSA provided a link to your recipe as our share included kohlrabi. I made these tonight and they were delicious – thank you for the terrific recipe!
Tried your recipe last night- Very good! Letting the shredded kohlrabi sweat with some salt really helped the cakes hold together.
Dude at the Farmers Market told me they are a crossbreed of turnip and cabbage. Which explains why they have the texture of a turnip and the flavor of a cabbage/ 🙂
A crossbreed of turnips and cabbage..well that makes perfect sense then! Thank you for sharing and I’m so happy you enjoyed the fritters. Sweating out the shredded kohlrabi first makes all the difference!
Happy Farmers Marketing!