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Vegetable Fritters



Kohlrabi ingredientsI get in a rut with the same tried and true common

vegetables, and have been trying to expand my

repertoire lately.. Kohlrabi is a member of the brassica

family, and looks kind of like a turnip, with the texture

of a radish; it tastes like a cross between jicama and

broccoli. The leaves are edible as well, and have the

texture of collard greens. Kohlrabi is best picked

young; they get pretty tough when they are larger than

a small apple. They are easy to grow in the Pacific

Northwest; plant them in early spring and they are

ready by early-mid June. The hardest part for me is

remembering to pick and eat them early. They are

good sliced thinly and eaten raw in salads like slaw,

or cooked in a gratin. My favorite way to eat them is to

make fritters.

Makes about 6 fritters; serves two as a generous side dish

fritters in the pan

1 kohlrabi*, with leaves intact

1/4 cup flour

1/2 tsp Dr. Bob’s Fennel Salt

petals from ~ 4 fresh calendula or chive flowers or a combination

of both; you can skip these if you don’t have them,

but they’re pretty!

~ 1/4 cup olive or other vegetable oil

Peel kohlrabi bulb with a potato peeler and remove any surface

blemishes. Grate the bulb end in in a food processor or

by hand. Remove and discard the stalks, but chop up the

leaves to use in the fritters. Add the grated bulb and

chopped leaves to a bowl. You should end up with about 2

plated fritters


Stir in the flour and fennel salt, then mix in egg. Stir to incorporate. Fold in calendula or chive

flower petals.

Heat oil in a large frying pan. Cook them in two batches if necessary. Drop the fritter batter into

the oil by the 1/4 cupful; gently flatten them but don’t worry if they aren’t perfectly round. Cook

over medium-hot heat until crispy and lightly browned on one side; turn and repeat.

These are great as is or served with plain (or spiced up with garlic and chopped cucumbers)

yogurt or sour cream. Garnish with a few petals….

*Note: you can easily substitute other vegetables for the kohlrabi. I have made zucchini fritters many times. Since zucchini have a very high moisture content, after you have shredded them (I leave the skins on) “sweat” them first by salting them liberally and letting them sit in a colander for about a half hour. Then rinse, drain, wrap in a tea towel and squeeze out the excess water (don’t be shy—they need to be as dry as possible). Measure 2 cups and continue the recipe.