Kohlrabi Fritters

So, sometimes I Google random recipe ideas, not expecting anything.  There are quite a few recipes for these out there!  A less-starchy alternative to a potato pancake, kohlrabi fritters are really good for you up to the frying part.

This recipe from Cooking Light likens them to latkes, which is why I picked it.  It's very basic, and there's nothing wrong with that.  I'm giving it a Passover label because you can sub matzoh cake meal for the flour, or even regular matzoh meal if you want a more breadcrumb-like texture.  I get really tired of potatoes during Passover (see every post from April 2020).

So if you want to irritate the new grocery clerk who hasn't learned the codes for the weird vegetables, these are a good start.

2 medium kohlrabi

1 egg

2/3 C flour

1 tsp salt

about 1/3 C oil

chopped chives or green onion for garnish

1.  Peel kohlrabi, which is the hardest part of the whole recipe.  Chop into chunks, then shred in the food processor with the grating disc.  I guess you could do this by hand, if you want a workout.

2.  Drain as much liquid out of the shreds as you can.  Pressing between paper towels helps.  Combine in a bowl with 2 Tb of the flour, the egg, and the salt.

3.  Preheat a large skillet.  Heat oil until a drop of water pops.  Pour remaining flour in a dish.

4.  Form shreds into 1/4 C patties and coat outside with flour.  Set in skillet and fry until browned and crisp, about 4 minutes per side.  Set on paper towels to drain while you cook the next batch.  Serve hot, garnished with chives or onions.

Makes 12, about 4-6 servings

Difficulty rating  :)