Kohlrabi and carrot fritters


If you have frequented a farmer’s market recently you have probably seen this extra-terrestrial looking, and strangely beautiful, ‘tentacle’-sprouting bulb.

They come in green and purple varieties and are often ignored by shoppers simply because they do not know what to do with them. I used to be in that category – until one rainy afternoon I was bored and in the mood for a culinary challenge. I’m so thankful for boring afternoons as some of my best recipes have been a result of them (we should all have sufficient free time to be bored on a regular basis – aside from food recipes imagine what ground-breaking ideas and inventions could be generated.)

Kohlrabi can be consumed either cooked or raw. In raw form it is an absolute treat. I loved its crisp texture and sweet flavour, a cross between a broccoli and a dessert apple. Sliced thinly it would go really well in a salad with apple or carrot, maybe some feta and a handful of nuts.

However I wanted a hot meal, and generously spiced, to keep me warm on a winter’s day. These fritters are deliciously moist and packed with flavour – the turmeric is optional and serves mostly aesthetic purposes, I like the splash of colour it adds. However the minted yoghurt is a must – a perfect soothing companion for the spiced fritters.

And did I mention that kohlrabi contains higher quantities of Vitamin C than oranges?


Serves 2:
1 kolhrabi, grated
1 carrot, grated
½ onion, grated
1 clove of garlic, grated (alternatively garlic powder)
½ fresh red chili, finely diced (alternatively chili powder)
1 egg
1 tbsp plain flour
½ tsp turmeric (optional)

minted yoghurt:
200 ml plain yoghurt
a handful of fresh mint, chopped

lemon wedges, to serve

1. First, the yoghurt: chop up some mint leaves and stir into the yoghurt. Season to taste.

2. Wrap the grated ingredients; kohlrabi, carrot, and onion, in a tea towel and squeeze out any excess liquid.

3. Put in a large mixing bowl with chili, egg, flour and seasoning, and combine with a fork until you have a wet but firm batter. Shape little patties with your hands; there should be enough for six patties.

4. Heat a tablespoon of olive oil in a pan and cook the fritters over a medium-high heat until firm and golden on both sides. Serve with lemon wedges and minted yoghurt.

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