Easy kohlrabi fritters. Perfect for breakfast or a light lunch. Serve plain or with a sauce of your choice.
Kohlrabi is a very adaptable vegetable which goes well with fish and meat, and is healthier than potato. These fritters are a great way to serve them.
- About 1 pound kohlrabi (about 1 large or 2 medium kohlrabies), peeled,
- 1 medium-sized russet potato, peeled (about ½ pound),
- 1 small yellow onion, diced,
- 1½ tablespoons of minced fresh dill,
- 1½ tablespoons minced fresh parsley,
- 1 teaspoon fine salt,
- ⅓ cup of plain flour,
- 1 egg, lightly beaten,
- ⅓ cup oil.
- Preheat the oven to 120°C,
- Grate the kohlrabi and potato (I use a food processor to grate the vegetables),
- Transfer the grated vegetables to a tea towel (dish towel), wring out any moisture, then put them into a bowl,
- Add the onion, dill, parsley, salt, and flour to the grated kohlrabi mixture,
- Stir in the eggs and mix until everything is well incorporated,
- Heat the oil in a large skillet over medium-high,
- Spoon about ¼ cup of the mixture into the skillet and flatten it gently with a spatula,
- Add 2 or 3 more fritters to the pan, depending on how big your pan is,
- Cook this batch of fritters until they’re golden brown and crisp, 3 to 4 minutes per side,
- Drain them on a paper-towel-lined plate before transferring the to a baking sheet to keep them warm in the oven while you finish making all the fritters.