Ever walked by these little apple-green or purple bulbs and wondered what they are? As delicious and versatile as they are odd-looking, kolhrabi (German for “cabbage turnip”) is a member of the brassica family, which includes cabbage, kale, Brussels sprouts, broccoli, and cauliflower. Crisp like celery, kohlrabi has a pleasant mustardy flavor, and is delicious cooked or raw.
Choose small kohlrabi with dark green leaves. Yellowing leaves indicate the kohlrabi is no longer fresh. Kohlrabi greens are extremely nutritious and simple to prepare.
Serve these fritters alongside broiled chicken or fish. Or, for a main dish, top with a poached egg.
Yield: 2 servings
1 cup kohlrabi (3 small bulbs), grated
1 small carrot, grated
3 green onions, chopped
2 cloves garlic, minced
1 egg, beaten
1/2 cup panko breadcrumbs
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup plain yogurt
1. In a medium bowl, combine the grated kohlrabi, carrot, green onions, and garlic.
2. Add the egg, panko, baking powder, salt, and pepper, and gently combine.
3. In a large skillet, melt the butter with the olive oil over medium-high heat. Spoon 1/4 cup of the mixture into the pan, and flatten with a spatula. Cook until golden brown, about 3 minutes, then carefully turn over, and cook another 3 minutes.
4. Blot the fritter with paper towels. Repeat with remaining batter, adding additional butter and olive oil, if needed.
5. Garnish each fritter with a dollop of yogurt.
Small kohlrabies have tender skin and don’t need to be peeled, but larger ones are best without the fibrous outer layer.
More Kohlrabi Serving Suggestions
Here are a few ways to enjoy kohlrabi:
- Slice kohlrabi for a crunchy, low-calorie snack (dip optional).
- Chop or grate kohlrabi and add it to tossed salad.
- Steam kohlrabi and season it with salt and pepper.
- Cut kohlrabi into matchsticks, toss with olive oil, and roast for kohlrabi “fries.”
- Cook kohlrabi greens as you would kale or collard greens.
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