Summer is for shredding anything possible and pan-frying it into crispy fritters with creamy dressing on the side. Fritters with a simple salad are the perfect summer meal. Greg nor I had ever heard of kohlrabi until we started ordering seeds the first year we started growing vegetables. The most frequent answers we got when asking what to do with this odd looking creature was to slice it and eat it raw with a dash of salt and pepper. Which, it turns out, is pretty delicious. It has a refreshing taste, similar to a broccoli stem. We also enjoy them roasted with potatoes and onions. But pan-frying them as fritters has been one of our favorite ways to enjoy them! Whatever way you like to prepare or eat them, we hope you enjoy them as much as we do!
Shredded Kohlrabi Fritters
Yield: 8 servings
Prep Time: 30 minutes
Total Time: 45 minutes
Ingredients 1 cub of peeled, shredded, and draine kohlrabi (1 medium-large size bulb)
1/2 tbsp minced garlic1 small onion chopped
1/3 cup Parmesan, shredded
1/2 small Jalapeno, chopped fine (optional)
2 eggs, beaten
2 tbsp. bread crumbs
1 tsp. salt
1/4 tsp. crushed red pepper flakes (optional)
oil cooking spray or olive oil
Black pepper to taste.
Instructions Peel and shred kohlrabi (a mandolin may be needed for this). Squeeze out excess moisture (this can be done by placing the shredded kohlrabi in a cheesecloth or dish towel and ringing out the water) and move to mixing bowl. Combine all ingredients except cooking spray/olive oil; stir until blended. Heat large skillet and coat with cooking spray or olive oil. Drop mixture by spoonful onto pan and fry until golden brown, 3-4 minutes per side. Drain on paper towels.
Serve with desired sauce or sour cream.
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