Kohlrabi Fritters with Minted Yogurt

I was walking through my favorite veggie market, Gentiles in Newtown Square, when I saw a bunch of crazy looking spiky, green bulbs with thick stems and huge leaves. I had to buy them. What I bought was kohlrabi. Kohlrabi lives in the same cruciferous family as cauliflower, broccoli, and Brussels sprouts but it doesn’t get the attention it deserves. It’s crunchy and juicy with a mild flavor somewhere between a turnip and broccoli. You can steam it, roast it, puree it, shred it. Eat it cooked or add it raw to a salad. I cut it into the shape of French fries, tossed it with some olive oil, added a little salt and pepper and roasted it on a sheet tray for about 20 minutes. My husband said he liked it more than regular fries!

Kohlrabi has a stellar nutritional resume. Since it’s one of the cruciferous darlings, it’s packed with cancer-fighting antioxidants but it’s also low in carbs, rich in potassium and fiber and 1 cup has close to 100% of your daily requirement of vitamin C. Kohlrabi must be peeled because its outer skin is very tough. I recommend using a sharp knife rather than a vegetable peeler. I shredded it for this fritter recipe. The appearance and texture of the shredded kohlrabi reminded me of a Granny Smith apple; crisp and juicy.

Kohlrabi Fritters with Minted Yogurt

Ingredients

Kohlrabi Fritters

3 Kohlrabi bulbs

1/2 cup chopped scallions

3 eggs, lightly beaten

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon dried red pepper flakes

1/4 teaspoon fresh ground black pepper or to taste

4 tablespoons olive oil, divided

Minted Yogurt Sauce

1 cup plain, low-fat Greek yogurt

1/4 cup chopped fresh mint

Directions

  1. Peel and shred kohlrabi bulbs. Squeeze out any excess moisture. Shredded kohlrabi is very juicy so this is an important step.
  2. Combine shredded kohlrabi, scallions, eggs, salt, ginger, red pepper flakes, and black pepper in mixing bowl. Stir until well combined.
  3. Cook in two batches. Heat 2 tablespoons oil in a large skillet and using half the mixture, drop by large spoonfuls into the skillet. Sauté 3-4 minutes per side (until golden brown). Remove from the skillet and drain the fritters on a paper towel. Repeat with the remaining half of the mixture.
  4. Mix yogurt and mint in a medium bowl to make the sauce. Top fritters with a dollop of minted yogurt sauce.

judymatusky.com

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