Kohlrabi Fritters

Kohlrabi Fritters

How to re-create this recipe:


(Yields about 15 fritters) 

  • Red Palm Oil 
  • 1 large Zucchini
  • 1 bunch of Spring Onions (about 5) 
  • 3 small Kohlrabi
  • 3 small Carrots 
  • 1 Egg
  • 1/4 cup of Flour
  • 1 Tsp of Coriander 
  • 3 Garlic Cloves
  • 2 Tsp of Salt 
  • 1 Tsp of Black Pepper 

Putting it together:

  1. Rinse your vegetables and peel your Carrots and Kohlrabi. Slice your spring onions. Mince your Garlic Cloves and beat your egg using a fork.  
  2. Grate all your vegetables and place them directly in a colander. Sprinkle some salt on them to draw out the moisture so that they drain into the sink. After about 10- 15 minutes squeeze the grated vegetables in the colander to drain as much liquid out of them as possible. 
  3. Pre-heat a large Saute pan (preferably a Cast Iron skillet if you have one) with enough Red Palm oil to cover the pan to about 1/8th inch of oil. 
  4. While the oil is heating up, transfer your vegetables to a medium sized bowl and add your  beaten egg, 1/4 cup of flour, minced Garlic, Tsp of Coriander, spring onions, Salt and Black pepper and mix all ingredients together. 
  5. Using large spoonfuls, form the mixture into little patties and pan fry them 3-4 at a time for 3-5 minutes on each side making sure to flip them when they have a nice golden brown color to them. Transfer them directly to a plate lined with paper towels to drain off any extra oil. 
  6. Sprinkle some salt on them while they are hot and enjoy!

Nourishment for your body: While picking up my CSA share this week, I was given Kohlrabi and not sure what to do with it. I found that making these fritters were a good way to utilize them along with other veggies I already had. It seems like the health benefits of Kohlrabi are endless! It is loaded with nutrients; calcium, potassium, magnesium, manganese,  iron, vitamins C, B complex vitamins, A and K. It also Contains antioxidants to prevent against diseases. 

Tips when cooking: It’s helpful to have a cheesecloth handy when making this recipe. A cheesecloth works better to draw liquid out of the vegetables. Kohlrabi has a pleasant refreshing taste. It’s similar to turnips and cabbage but tastes significantly sweeter. It can be eaten raw or cooked. Using a food processor while grating your vegetables will save you time as opposed to a traditional box grater. 

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