Kohlrabi Fritters

We have a lot of kohlrabi in the garden, so I dreamt up this side dish, my own take on zucchini fritters. It was a tasty and filling addition to a steak dinner – the bulk of the kohlrabi is very satisfying, and the eggs and cooking oil deliver some healthy and satiating fats. This recipe could easily serve four people as a side dish.

3 kohlrabi
4 eggs
¼ cup coconut flour
4 cloves garlic, finely chopped
1 small onion, finely chopped
2 tsp salt
2 tsp pepper
2 tsp parsley
Oil for frying

Peel your kohlrabi and grate. (I used a cheese grater – I am still getting some mileage out of that utensil, even during the paleo challenge.) Then squeeze out as much of the excess water as you can – you should be left with about 3 cups of fairly dry kohlrabi shreds. Place them in a large mixing bowl, add the rest of your ingredients, and mix until everything is well-blended.

Heat a large skillet on medium heat, and grease with liberal amounts of cooking oil. Plop your batter down by heaping spoonfuls, and flatten with the back of your spatula. Cook until well browned, flip, and then cook on the other side until the egg is set. I served my fritters with some garlic-spiced paleo mayo for a bit of extra flavor.

I am sharing this recipe at The Weekend Gourmet, A Southern Fairy Tale, Maff Monday, Menu Monday, Tuesdays at the Table, Tuesday’s Tasty Tidbits, Tempt My Tummy Tuesday, Traditional Tuesday, Domestically Divine Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Real Food Wednesday, Works For Me Wednesday, Healthy Today Wednesday, What’s Cooking Wednesday at Extreme Personal Measures, Women Living Well Wednesday, It’s A Keeper Thursday, Recipes I Can’t Wait To Try, and the Hearth and Soul Blog Hop.

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14 Responses to Kohlrabi Fritters

  1. These look really yummy….gluten free!

  2. Alea Milham says:

    I love kohlrabi and am always looking for new ways to prepare it. I just harvested my last 2 plants from my spring planting yesterday. I am going to be planting seeds for my fall crop this weekend. Thanks for sharing your recipe with the Hearth and Soul Hop.

  3. I didn’t plant any kohlrabi but I’m willing to buy some just to try this recipe. Yum! 🙂

  4. denise says:

    I will have to try this….
    Stop by and link up at What’s Cooking Wednesday!

  5. Thank you for sharing this delicious sounding kholrabi fritters recipe with the Hearth and Soul Hop. Kholrabi often turn up in my Organic Vegetable Box, and it can be hard to think of new ways to cook them!

  6. I never knew what to do with my kholrabi besides cut it up and eat with salt. Dont get me wrong, I love it that way…I just wanted more mileage from it. I think this recipe will be added to my “to try” list. Thanks!

    • elliemaeh says:

      I also like just eating them raw, or cut up into matchsticks and mixed in with a coleslaw, but when I realized how eating a lot of raw kohlrabi can have a negative impact on thyroid functioning – it has the same goitrogenic properties as cabbage, which is in the same family – I started looking for creative ways to cook it. Oven roasted and pureed like mashed potatoes are also on my list.

  7. I’ve never had kohlrabi but it sure looks delicious! Very versatile too….

    Thanks for sharing at the hearth and soul hop!

  8. Shaheen says:

    I’ve not seen coconut flour here, an interesting ingredeint to use in fritters.

  9. Stacy says:

    Thanks for sharing! I’d like to invite you back for this weeks Menu Monday recipe link up: http://myfaithandfamily.wordpress.com/2011/08/28/menu-mondays-oriental-coleslaw/ Hope to see you there!

  10. Pingback: In Defense of Lard | A Mom On A Mission . . . . . . to nurture and nourish her family

  11. Pingback: Kohlrabi family | Klushaka

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