This is one of my favorite ways to prepare kohlrabi and every year about this time, I get to make it! Kohlrabi is one of my favorite spring garden items. It is the most interesting and rewarding vegetable and it is not something I grew up with. This year we ventured into purple kohlrabi, it is so vibrant and lovely too look at, tasty too.
There are a lot of applications of use for kohlrabi, salads, pickles, shredded like cabbage….and I swear that one day (likely this year because of the over abundance of these little gems that I planted) I will venture away from the fritter and make something else. But for now, for my first kohlrabi of the year, I make fritters!
Ingredients (makes 10 appetizer sized fritters)
1 small kohlrabi
1 medium yukon gold potato
1 T chives, thinly chopped
3 T flour
1 T milk
Salt and pepper
Oil for frying
Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish. Add chives and egg and mix to combine. Add flour and milk to make a caky batter. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.
Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!