Have you seen these funny-looking vegetables at your Farmers Market lately, and have no idea what to do with it?
It’s called Kohlrabi, and it has a crisp, crunchy texture with a lightly sweet flavor between cabbage and broccoli stems. If you like things like coleslaw and broccoli slaw, you will probably like kohlrabi!
I’ve tried it a few different ways, in coleslaws and thin sliced in other salads, but I think this is my new favorite way to use it, and who doesn’t love a fritter? I used my food processor to grate it, but you can use a box grater too. The texture remained just a little crisp to give the fritters a great texture!
I pan-fried my fritters, but you could also spray them with cooking spray and bake them in a 400 degree oven for 10 minutes or so, flipping once.
Kohlrabi and Apple Fritters
- 1 large kohlrabi head, or two small, peeled and grated
- 1 large crisp apple, peeled and grated
- 1 onion, thinly sliced
- 1/2 cup shredded sharp cheddar (optional), or 1-2tsp brown mustard
- 1/4 tsp nutmeg
- 3 TBSP flour
- 2 eggs (you could try this with chia gel, but I don’t know if it will hold up as well)
- salt and pepper
- oil for frying
Combine the shredded apple, kohlrabi, and onion in a bowl and salt generously. Allow the veggies to sweat out some of their water while you prepare the rest of your meal. After 10 minutes or so, line another large bowl with cheesecloth, a tea towel, or a few layers of paper towel, transfer the mixture to the towel and wrap it up, and press out as much water as you can. Put the veggies back in the bowl, and stir in all the other ingredients ending with the eggs.
Heat enough oil to cover the bottom of a large skillet over medium heat. When a drop of batter sizzles on impact, it is ready. Drop large spoonfuls of the mixture into the pan and press flat with a spatula. Cook each side for 2-3 minutes until golden brown, and transfer to a paper towel-lined plate. You can keep the fritters in a warm oven until they are all cooked if you wish to serve them all together. I served ours with a green salad and spicy Chow Chow pickles.