This is the summer of shredding anything possible and pan-frying it into a crispy fritter with creamy dressing on the side. Fritters with a simple salad are the perfect summer meal. It’s hard to admit it, but the leaves are turning red in some places and with Labor Day behind us fall might really be around the corner. Cooler weather will bring heartier meals and more root vegetables, but for now enjoy another quick and light meal while the summer heat is still hanging around. Our second planting of kohlrabi is yielding some larger veggies! You’ll ned 3 cups of grated vegetable for this recipe. If your kohlrabi is a little too small, add grated onion, or round it out with another vegetable like carrot, radish, summer squash, etc. The last fritter we made was pure carrot – the carrots are barely watery so they didn’t require squeezing. The kohlrabi is the opposite, very watery. Make sure you squeeze as much water out as possible so your fritters aren’t soggy. I’ve found a clean kitchen towel works best. Using a food processor to grate the vegetables makes this really quick. It also helps reduce the tear inducing effects of grating onions. Gently mix the grated vegetables with the remaining ingredients and pan fry until crispy. Recipe should make about 8 small fritters or four large. Serve with a yogurt sauce or aioli, Week 13 of the CSA Shares included huge bunches of dill, so I mixed some dill with greek yogurt and lemon. Kohlrabi Fritters
1 medium to large size kohlrabi
1 red or yellow onion
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs, lightly beaten
olive oil for frying
Using a food processor with a grating disk, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients. Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with desired sauce or Lemon Dill Yogurt Sauce.
Lemon Dill Yogurt Sauce
1/2 cup greek yogurt
1 small garlic clove, minced or grated
1 tablespoon lemon juice
1/4 cup chopped fresh dill
salt and pepper to taste
Combine yogurt, garlic, lemon juice, and dill in a small bowl. Mix to combine, then season with salt and pepper to taste.
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