Kohlrabi Fritters

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.

One Response to “Kohlrabi Fritters”

  1. Steve Says:

    I had trouble getting the fritters to stick together in th frying pan. However I make latkes (“potato pancakes”) all the time, and I’d never had trouble with those. So I asked my wife, “What is it about the potatoes that makes them stick together in fritter-form?” Her reply: “The starch — it gives the potatoes a natural gummy quality.” So in the second batch, I added a teaspoon of potato starch dissolved in water, and it worked much better. This would probably also work with a little corn starch.

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