Kohlrabi Fritters

Found on the Taste of Home Test Kitchen website, Lindsay D. Mattison is the creator of this recipe. For additional flavor and color, add a peeled, shredded carrot to the batter.
1 pound Kohlrabi, peeled and shredded (about 3 medium kohlrabi)
1 Tablespoon fresh Herbs (optional)
2 Eggs, beaten
3/4 cup Flour
Pinch of kosher Salt and Pepper
Canola oil (for frying)
Greek yogurt or Sour cream (for serving)
Step 1: Make the batter
Start by placing your shredded kohlrabi in a fine mesh sieve and pressing it to remove any excess water. Place the drained kohlrabi in a medium bowl with the fresh herbs (if using), eggs, flour, salt and pepper. Mix until a soft, sticky batter comes together.
Test Kitchen tip: The more water you remove, the better the fritters will be, so really try to wring them out if you have the time!
Step 2: Pan-fry
Meanwhile, heat 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is shimmering, scoop 1/4-cup dollops of batter into the hot oil. If you prefer larger fritters, use a 1/2-cup scoop! Cook the fritters until they’re browned on both sides, flipping halfway through, about 5 minutes on each side.
Step 3: Enjoy
Remove the fritters to a paper-towel-lined plate, or hold them warm on a sheet rack in a 200°F oven. When you’re ready to serve, top each fritter with a dollop of Greek yogurt or sour cream. They’re best served when piping hot, but they’re also tasty when served cold the next day.

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