EASY KOHLRABI FRITTERS (like a savory pancake!)

kohlrabi-frittersCourtesy of Susannah Locketti

Serves 4-6

Start by combining the following ingredients for the yogurt dip that pairs with the fritters. Make and refrigerate 30 minutes before serving.

  • 1/3 cup yogurt
  • 3 Tablespoons chopped fresh dill
  • 1 teaspoon lemon juice
  • salt to taste.

FYI – For a different sauce, you can replace the dill with cilantro and the lemon with lime juice, and add a bit of honey. Or try mint!

Now time to make the fritters!

  1. Meanwhile, peel and shred  4 kohlrabi bulbs into a colander and squeeze out excess moisture.
  2. In a separate bowl combine
  3. 2 beaten eggs
  4. 3 Tablespoons dried bread crumbs
  5. 1/4 cup chopped spring onion (you can add in some green garlic too if you have it),
  6. 1 teaspoon of salt,
  7. 1/4 teaspoon crushed red pepper and black pepper to taste.
  8. Add kohlrabi by the spoonful and mix until egg is coating the entire mixture.

Heat 4 Tablespoons of olive oil in skillet until small bubbles appear. Form fritter mixture into two-inch balls and drop into skillet. Press gently with spatula to flatten.

Cook for 5-7 minutes on each side, or until golden brown.
Recipe adapted from: From Asparagus to Zucchini, A Guide to Cooking Farm Fresh Produce (3rd ed.).

Photos and text by Blooming Glen Farm apprentice Rebecca Metcalf.

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