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.
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.