Kohlrabi Fritters

Finished Product Prep time: 15 minutes
Cook time: 15 minutes

Joining a CSA this summer has been kind of like being on the TV show “Chopped.” I do my part to keep Google solvent every Wednesday when I pick up our share. What is __________, how do I chop __________, recipes for _________? A few weeks ago I received two alien looking vegetables that required the full Google treatment. After researching for about .02 seconds, I discovered an appropriately named column, “WTF CSA.” The first segment? Kohlrabi.

Although I always research online for other folks’ ideas, the best way to go about discovering a new food is to simply try it. Kohlrabi tastes very fresh, crisp, and juicy. Its flavor is light, which makes it a perfect candidate to make fritters. Once I saw the idea, I decided that I wanted to flavor mine aggressively. The recipe below is a fusion of Indian and Mediterranean flavors. The actual fritters use Indian spices, but my dip is an easy imitation of the Greek Tzatziki sauce.  I was nervous about my new recipe, but my senses were SINGING as soon as I took the first bite. I hope yours do too!


½ Onion, diced
1 tsp butter
1 tsp olive oil
1 medium kohlrabi
¼ C diced cherry or plum tomatoes
¼ C flour
¼ C corn meal
2 T fresh basil, chopped
2 eggs
½ tsp cayenne pepper
½ tsp tandoori spice
½ C nonfat Greek yogurt
¼ tsp dill
½ tsp turmeric


1. Heat olive oil and butter on medium heat in a small frying pan. Add diced onion. Keep on heat until the onions are caramelized.

 2. Cut up Kohlrabi carefully. (1) Cut the bottom off so that you have a flat surface to sit it on; (2) Pare down the sides to cut away the skin; (3) Cut off the top; (4) Cut into pieces small enough to fit down the shoot of your food processor. I must CAUTION you – the outside is very hard, especially the top of it. It takes a bit of careful and patient effort to get this guy cut up.


This is Kohlrabi before you cut it up. Its thick skin must be pared off before slicing or shredding in a food processor.


The top of this guy is very difficult to work with. Be patient and consistent, and you will successfully chop it off without injury.

3. Shred Kohlrabi in food processor.

4. Place the shredded Kohlrabi onto a cloth napkin or dishtowel. Bunch up the towel and squeeze over the sink – lots of water will come pouring out. Continue doing this until all the moisture has been squeezed out. This will make the fritter clump together.

5. Mix together the remaining ingredients in a bowl. Add Kohlrabi and caramelized onions. Form into small patties about the size of sand dollars. This recipe should make about 8 or 9, depending on the size of your Kohlrabi.

6. Heat some olive oil in a frying pan on medium heat. Place fritters onto pan and flatten with a spatula. Fry for about 2-3 minutes on each side, or until browned. Then place on a paper towel lined plate to drain grease. Repeat until all of the patties are cooked.


This is what the Kohlrabi will look like once its properly drained. It will be clumpy too.


Be careful not to cook these fritters too high, or you will end up crisping the outsides but failing to fully cook the insides!

7. Combine yogurt, dill, and spice. Spoon a onto your fritters, as desired.

This recipe makes for a really great appetizer for a party or a Saturday afternoon snack. I love healthy cooking but sometimes we all have to indulge. The great thing about this recipe is that it’s much healthier and cost effective to indulge in your own kitchen. Hungry for more recipes? Explore more at LawyerintheKitchen!

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