One of my favorite things about British Columbia Canada is that I was able to find kohlrabi in every market and grocery store I shopped in! And while visiting our neighbors to the north I got to enjoy some of the biggest and most delicious kohlrabi I have ever had in my life! I even stocked up our cooler full of kohlrabi to bring back home with us, which made for interesting conversation at the US Border when I had to declare my cooler full of kohlrabi. Made me wonder, how many other people are smuggling kohlrabi across the border!??
So when I was playing around with Kohlrabi Fritters and Zucchini Fritters for a whole weekend I ended up with two separate recipes. One for Kohlrabi Fritters which are pan fried then baked, and then one for these Cheesy Cream Puffs which have more cheese, no nut/coconut flour, and are not fried, as they are strictly baked. In a contest these cheesy ones get my vote, yet I still do like both recipes. But for those who like a crispier fried fritter you might prefer my other recipe.
Pictured below is some of that good ol’ giant kohlrabi we bought in Canada. It doesn’t look as big in my hubby’s hands, since his hands are so big, but this kohlrabi was awesome in size! And just last week I found a local farm here in Oregon, Even Pull Farm, with kohlrabi as big as the one’s pictured. Yahoo! And there are actually 4 more farms near me that all grow some kohlrabi too, Mama Tee’s Farmstead, Bernards Farm, Super Natural and Minto Island Growers. Many of the local farms have it available in the summer and also in the fall/winter.
Cheesy Fritter Cream Puffs, Low Carb
- 1 1/4 cup kohlrabi, grated (or zucchini)
- pinch of sea salt
- 3/4 cup goat or sheep cheese (mix of soft and grated hard cheeses works great)
- 1 pastured egg
- 2 Tablespoons minced fresh herbs (basil, chives,
- 1 garlic clove, minced
- Preheat oven to 375*F.
- Peel kohlrabi and then shred it (or use zucchini). I like to use a shredder that is a little finer then a standard cheese grater. Out of our 3 piece grater set, it’s the middle grade shredder that makes a nice fine shred.
- Massage a little sea salt into the shredded kohlrabi, and let it sit a few minutes.
- Squeeze all excess moisture out of kohlrabi.
- Mix remaining ingredients together.
- Form small ping pong sized balls of the batter, and then flatten them down into disks. The flatter you make them, the better they will fully cook.
- Bake them on a baking sheet lined with parchment paper for 15 to 20 minutes (I cook them a full 20, but check on them at 15). You can also broil them for a few minutes at the end to add a nice finish if needed.
- I love to serve these with my tzatziki sauce.
Estimated Nutrition using myfitnesspal.com with 3 servings per recipe.