It is now early December in Ohio and our broccoli, cabbage, onions and kohlrabi are still alive. Still harvesting herbs and vegetables from the garden. Surprising.
We have generally used kohlrabi raw. We tried roasting it this year and it was okay but today we tried it in Kohlrabi Fritters, a recipe from The Heirloom Gardener.
Tasty. To be repeated, though I would add more herbs and zest to the recipe.
(makes 10 fritters)
1 small kohlrabi
1 medium potato
1 T chives, chopped
3 T flour
1 T milk
salt and pepper
Peel and grate the kohlrabi. Grate the potato and mix with kohlrabi in a medium mixing bowl. Add chives and egg, and mix to combine. Add flour and milk to make a cake-like batter. Season with salt and pepper.
Heat the oil in a large skillet on medium high heat. When the oil bubbles when you flick water on it, add the fritters, one heaping spoonful at a time. Flatten them a little so each fritter is somewhat flat.
Fry each fritter for 4 to 5 minutes on each side. Turn when brown. If they’re browning too fast turn down the heat. Drain on paper towels (salt again if you like) and serve with sour cream.