Kohlrabi is pretty much my favorite veggie. I describe them tasting like a “German Potato” which means they have a richer taste yet can stand in for potatoes in many recipes, though not all. I love the way kohlrabi works in these fritters! The autoimmune disease I have makes my body really sensitive to starches, and I love how kohlrabi is super low in starch, and also low in carbs too. And it is so easy on my gut. I don’t do well with cauliflower at all unfortunately, so kohlrabi is my veggie of choice for paleo-tizing things like fritters, breakfast potatoes, etc. If you are looking for an even cheesier cream puff like fritter, check out my other recipe here.
Kohlrabi is kinda a funny looking vegetable too! It grows above ground, but looks similar to a beet or other root veggie. The skin is pretty tough, so I always cut the skin away with a knife and only use the white flesh inside in my recipes. If you have trouble finding it in the grocery store try checking with small farms in your area, as there are 5 farms near by me that all grow some kohlrabi and have it available at the farmers markets, those farms are: Even Pull Farm, Mama Tee’s Farmstead, Bernards Farm, Super Natural and Minto Island Growers. It is often available in the summer and also as a fall/winter crop.
- 1 1/4 cup grated kohlrabi – 1 large kohlrabi to 2 smaller ones (or use 1 zucchini)
- 1/2 cup grated onion
- pinch of sea salt
- 1/2 cup grated goat mozzarella (or goat Monterrey jack or mix in some hard sheep cheese like Idiazabal)
- 1 pastured egg
- 2 Tablespoons almond or sunflower flour (or 1 Tablespoon coconut flour)
- 1 garlic clove, minced
- 2 teaspoons minced dried onion
- 1 Tablespoon minced chives
- 3 to 4 Tablespoons expeller pressed coconut oil for frying
- Preheat oven to 375*F.
- Peel kohlrabi and onion. then grate both on a cheese grater. (Or you can use zucchini. If you use zucchini you can peel it to make the fritters more white, or leave on the green skin)
- Mix in a pinch of sea salt with kohlrabi and onion and let sit a few minutes. This will help pull the moisture out.
- Squeeze shredded kohlrabi and onion to get the moisture out.
- Combine all ingredients together except coconut oil. I found shredded cheeses to work best in this recipe. These fritters did not stick together as well when I used soft feta.
- Heat a medium sized skillet over medium heat and add in coconut oil. I used “expeller pressed” coconut oil as it does not have any coconut taste.
- Form small ping pong sized balls of the kohlrabi mixture with your hands, then flatten them out. I make a total of 10 fritters from this recipe. I keep them on the small side so they are easier to flip and handle.
- When oil is properly hot, gently lay a few kohlrabi patties in the oil to cook.
- Cook a few minutes on each side, then transfer to a baking sheet lined with parchment paper.
- Bake for 12 to 15 minutes at 375*F until the kohlrabi fritters are cooked all the way through. (I found the method of baking them after frying them helped them to cook better the whole way through.)
- I like to serve them with my creamy taztziki sauce.
Estimated Nutrition using myfitnesspal.com with 3 servings per recipe.
Shared at: Allergy Free Wednesday + Fat Tuesday + Tuesday Garden Party