April 14, 2008
Kohlrabi Fritters
Tina Hansleben, Tucson CSA
3 medium kohlrabi bulbs (I have substituted many
different root vegetables such as carrot, beet, potato, and
rutabaga.)
¼ cup flour of choice (I have used many different kinds
of wheat free flours with success.)
1 egg
1 tablespoon dried dill or more if fresh
juice of one lemon
peel of one lemon
½ teaspoon salt
Sugar, to taste
Chèvre, to garnish
Shred kohlrabi into a large bowl. Add egg, dill, lemon
peel, salt, flour, juice from 1/2 lemon. Add a little more
flour if the mixture is still very wet, you want the
kohlrabi to stick together.
Heat a pan to medium with oil. Scoop out the mixture in a ¼ cup measure and press down with a spoon. Drop mixture onto the pan, flatten with a spatula and fry until golden on each side.
Mix remaining lemon juice with a little sugar until you have a
sweet concoction to drizzle onto the fritters at the table.
Top the fritters with chevre.