Kohlrabi looks like it’s from another planet, but it’s actually in the brassica family! Its flavor is like a radish, cauliflower and a potato all in one. Keep the leaves and shred them into your recipes for an added bonus. These fritters are excellent with an avocado puree, hummus or seasoned yogurt.
- 2 large kohlrabi bulbs - peeled and shredded (about 3 cups), green tops reserved
- 1 large carrot, peeled and shredded (about 1 cup)
- 1 generous pinch salt
- 1/4 cup chopped herbs (optional)
- 2 tablespoons coconut flour
- 1/4 cup almond flour
- 2 whole eggs
- Salt, to taste
- 1/4 to 1/2 cup coconut oil
Combine the shredded kohlrabi and carrot with a generous pinch of salt. Place this mixture in a strainer inside a bowl large enough to hold it. Let this sit for 20 minutes for the veggies to release their moisture.
Meanwhile, finely chiffonade or chop the reserved kohlrabi tops.
After the 20-minute mark, use your hands to squeeze out any remaining water from the vegetables. They should have released quite a bit of liquid and should now be fairly dry.
Place the veggies into a clean bowl and combine them with the herbs (if using), green tops, coconut flour, almond flour, eggs and a bit of salt. Mix well. Taste to see if more salt is needed.
Heat a wide, heavy-bottomed skillet over medium heat. Add 1/4 cup of coconut oil. Divide the mixture into 8 equal portions and shape them into little patties with your hands. Once the oil is shimmering and the pan is hot, fry each fritter until golden-brown on each side. Depending on your pan, you may be able to fry multiple fitters at a time, but be careful not to overcrowd. This will make flipping them difficult and will lower the temperature of the pan. Each fritter takes roughly 3 minutes per side.
When the fritters are golden-brown all over, transfer them to a paper towel or clean kitchen towel to drain any excess oil before serving.
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