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Kohlrabi Fritters



Kohlrabi Fritters

Photo © Molly Watson
Crunchy kohlrabi mellows when grated and cooked, but brings its lovely sweet flavor to these delicate fritters. Serve them as an appetizer or several as a light meal with a hearty salad. Top them with créme fraîche, salsa fresca, onion chile salsa, or cilantro mint chutney as you like.


Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Makes About 8 Fritters


  • 2 small bulbs kohlrabi
  • 1 egg
  • 2 Tablespoons flour
  • 1/4 teaspoon fine sea salt
  • Vegetable or canola oil for frying


  1. Peel the kohlrabi. Peel it vigorously - the peel is quite tough and fibrous. Grate the kohlrabi on a large holes of a grater into a bowl. Lift the grated kohlrabi out of the bowl and onto a doubled clean kitchen towels or multiple layers of paper towels. Lift the corners of the towel(s), twist them together, and squeeze out as much liquid as you can.
  2. Crack the egg into a large bowl and beat it with a fork. Combine the kohlrabi and the egg. Sprinkle the mixture with the flour and salt and stir to combine thoroughly.
  3. Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat until oil shimmers when you swirl the pan. A bit of batter dropped into the pan should sizzle immediately.
  4. Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Partially cover and cook until the fritters are browned on one side, 2 to 3 minutes, flip, partially cover again, and cook until they are tender and browned on both sides. Transfer the fritters to a paper towel-lined plate to drain. Repeat with remaining batter. Serve immediately.

Makes about 8 Kohlrabi Fritters.

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