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    Home » Recipes » Vegetarian Side Dishes

    Aug 4, 2014 · Modified: Mar 3, 2017 by Becca Heyes · This post may contain affiliate links · 19 Comments

    Kohlrabi fritters

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    Total time: 30 minutes
    5 from 1 vote
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    Kohlrabi carrot fritters - a really easy way to use this weird vegetable!

    Have you ever seen a kohlrabi before? They are bizarre. Completely weird. They look like a cross between a spaceship and a Pokemon.

    This is what I'm talking about, in case you've never seen one.

    I'd never cooked with one before I made these kohlrabi fritters - in fact I'd never even seen one in real life. They're not exactly common in the supermarkets around here. To be honest I was genuinely impressed that I was even able to name it when it appeared in a veg box I had delivered the other week. I definitely felt a bit smug about that for a while, even if I did have to Google it to double check.

    Kohlrabi carrot fritters - a really easy way to use this weird vegetable!

    It's not often that I get to try an entirely new vegetable. I had literally no idea what it would be like - did it have layers like a cabbage? Or like an onion? Was it full of seeds? Did it have a core?

    Turns out: it has none of these things. Actually, below the tough skin, the texture is almost exactly like an apple - pretty juicy, and slightly grainy. It was perfect for making these kohlrabi fritters!

    Flavour-wise, it's pretty mild - it smells faintly of broccoli. It's got a fresh crunch to it when eaten raw, but I decided to do something a bit more exciting than just chopping it up and eating it raw.

    Kohlrabi carrot fritters - a really easy way to use this weird vegetable!

    These kohlrabi fritters were really easy to make - just grate the kohlrabi and a couple of carrots, mix them with a couple of eggs and some flour, along with some fresh spring onions and chives, and add good dollops of the mixture to some oil in a pan. They end up perfectly crispy on the outside, with a nice soft middle.

    Kohlrabi carrot fritters - a really easy way to use this weird vegetable!

    I really enjoyed my first experience with kohlrabi! What bizarre vegetable should I try next? (and, more importantly: where on earth can I get weird vegetables from?)

    Kohlrabi carrot fritters - a really easy way to use this weird vegetable!

    Kohlrabi fritters

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Calories:
    Author: Becca Heyes

    Ingredients

    • 1 kohlrabi
    • 2 medium carrots
    • 2 large spring onions or a few more if they have smaller bulbs, sliced
    • 3 tablespoon fresh chives chopped
    • 2 eggs
    • 2 tablespoon plain flour
    • Salt
    • Black pepper
    • Oil for shallow frying

    Instructions

    • First, prepare the kohlrabi. Cut off the leaves and stalks, and then peel the vegetable. It can be quite tough, so I found that it was much easier to use a knife than a peeler. Once peeled, cut out any particularly tough areas, such as the root, and then grate the remaining flesh.
    • Squeeze the grated kohlrabi in kitchen paper to remove any excess moisture (don’t worry if you can’t get every last drop).
    • Peel and grate the carrots, and mix the two grated vegetables in a large bowl. Add the chopped spring onions and chives, along with the eggs, flour, and plenty of seasoning. Mix thoroughly.
    • Heat a couple of tablespoons of oil in a large frying pan. Once the oil is hot, turn the heat down just a touch and begin to add the fritter mixture. You'll need to cook the fritters in a few batches ­ I did about three in the pan simultaneously. Use about two heaped tablespoons of the mixture per fritter, and gently press it down so that the fritters don't end up too thick in the middle. Cook for around 3 minutes, until the underside is golden brown and crispy, and then carefully turn each fritter over with a flat spatula. Repeat with the other side.
    • When the fritters are ready, transfer them to a plate lined with kitchen paper to drain off any excess oil. If you want to, you can keep them warm in the oven while you cook the next few batches. You will probably need to add a touch more oil to the pan in between batches, to ensure that the fritters become golden brown rather than charring.
    • Serve warm.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    More Vegetarian Side Dishes

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    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Easy Homemade Parmentier Potatoes
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    Comments

    1. Jimmy says

      April 17, 2021 at 8:19 am

      Strange vegerables - I quite like fennel - if that's the correct spelling. I can see it being versatile and also make in a nice soup or fritter.

      Reply
    2. Jen @ Blue Kitchen Bakes says

      August 08, 2014 at 11:40 am

      I have a kohlrabi lurking in the fridge from a recent veg box and I've been wondering what else I could do with it, this is a great idea as I just seem to stick to using it in coleslaw.

      Reply
    3. Dixya @ Food, Pleasure, and Health says

      August 05, 2014 at 10:43 pm

      i had it once in the form of soup...fritters sound amazing actually.

      Reply
    4. Stephanie @ Girl Versus Dough says

      August 05, 2014 at 10:28 pm

      LOVE kohlrabi! My grandma introduced me to them and would slice them up and give us sticks of them to snack on before dinner. It's been way too long since I've had them... that must change with these yummy-nummy fritters!

      Reply
    5. Jeanne Horak-Druiff says

      August 05, 2014 at 3:30 pm

      Ah - excellent idea! Hubby grows these and like you, I never know what to do with them other than slice them finely and eat them raw in a salad! Love the fritters idea...

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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