Kohlrabi Fritters

I borrowed this recipe from The Huffington Post’s blog about what to do with your CSA vegetables each week that they call “WTF, CSA?” which I think is great for two reasons. One, it’s really funny to think of what people’s faces look like the first time they dig into their share and seriously consider the kohlrabi. I can picture some of you actually saying “WTF, CSA?”

Second, I think it’s great that a news outlet that shows up a lot in social media is acknowledging that eating locally and healthfully can be a challenge. It’s true that cooking a meal that includes kohlrabi isn’t as easy as tossing a frozen tray of macaroni and cheese in the microwave for 90 seconds, but with blogs like Huffington Post’s, the challenge of making daily healthy decisions seems a lot less daunting!

Kohlrabi Fritters

2 tbsp whole wheat or white flour

2 eggs

100 g cottage cheese, crumbled

1 medium kohlrabi (~150 g), peeled and grated

4 tbsp fresh coriander, chopped

4 tbsp scallions chopped

½ tsp red paprika flakes

salt and freshly ground pepper to taste

olive oil for frying

Greek yoghurt for serving

1. Prepare the batter. Whisk eggs and mix with flour into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.

2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess oil.

3. Final touch: These fritters are best served warm with Greek yoghurt.