Kohlrabi isn’t a vegetable that people see much — but it’s quite versatile. You can peel the green outer skin off with a vegetable peeler and eat the crisp center raw as an appetizer or in a salad. This week we’re recommending this recipe for Kohlrabi Fritters.
2 medium-sized or 1 large kohlrabi
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 cup vegetable or olive oil
Yogurt or sour cream to use as sauce (optional)
Cut the leaves off the kohlrabi and peel the bulb. Shred the carrot and the kohlrabi in a food processor or with a grater. Squeeze the shredded vegetables in a tea cloth, or with your hands, to remove the moisture, then combine in a bowl with the egg, salt and cayenne.
Place the oil in a skillet (about 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
These should be served as soon as they are ready. They are good with a spoonful of yogurt or sour cream on top.