A Hungry Bear

Kohlrabi is apparently doing really well in Georgia this year. So well that my CSA delivery has included at least one huge kohlrabi every week for the past 5 weeks… I’ve found a lot of recipes for kohlrabi online, and a lot of them are good looking coleslaw style recipes. But for some reason, I can’t get motivated to try kohlrabi cold. Week after week I keep turning to this recipe for simply fried kohlrabi fritters. I justify frying them as healthy because, well, they’re not potatoes, they’re a healthier vegetable alternative right? If I’m wrong, don’t tell me.

Recipe adapted from the TaylOrganic blog.

Grocery list: 1 large kohlrabi bulb, 1/2 small onion, 1 egg, 2 Tablespoons (or more) dried breadcrumbs, 1/2 teaspoon garlic powder, 1 green onion, olive oil.

Start by peeling the kohlrabi.

Grate the kohlrabi. This is the important part that you don’t want to skip: press the shredded kohlrabi into the bottom of a colander, and squeeze a paper towel into it. You want to drain as much of the excess moisture as possible, so the fritters stay together instead of turning to mush when you fry them.

Lightly beat the egg with a fork.

Finely chop the onion and green onion.

Stir the kohlrabi into the egg, then mix in the onions. Add 2 Tablespoons of breadcrumbs, a generous pinch of salt, some pepper, and the garlic powder. The mixture should be somewhat sticky - if not, add a little more breadcrumbs.

Heat a little olive oil in a fry pan over medium high heat. Drop the fritters by the spoonful into the pan, and press them out to form pancakes.

After 3-4 minutes, check under the edge of one fritter to see if it’s brown. If it is, flip all the fritters over and continue to cook until brown on both sides. Remove from the pan to a paper towel-lined plate and sprinkle with sea salt. Continue with the remaining fritters, adding a little more oil to the pan with each batch. I served them with sour cream (and the leftovers for breakfast with a fried egg).