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Quick Hit: Golden Kohlrabi Carrot Fritters

If your winter market is giving you nothing but odd roots and bulbous members of the cabbage family, you might be looking for ideas on what to do with these strange vegetables. Well, here is a seriously great way to work kohlrabi into your menu.

In good German tradition, I’ve steamed and braised kohlrabi, which yields delicious results but gets a bit bland and predictable after many iterations. So, I was looking for a new way to use two aging bulbs. Enter Smitten Kitchen and her cheerleading for FRITTERS and the solution to all your dinner travails. Seriously, fritters are great.

TheKitchn (my go-to site for basic recipes) provided a link to this kohlrabi carrot fritter recipe at http://www.acouplecooks.com/2013/01/kohrabi-fritters-with-avocado/ – I wasn’t going to get fancy with avocado but I did have some leftover Chinese takeout rice on hand. Lo, golden kohlrabi carrot fritters.

I used two eggs, instead of one, plus a bit of flour and what amounted to about 1/4 cup or so of the cold white rice (mixed into the shredded kohlrabi and carrots along with the eggs and flour) to make the fritters, and served them with sambal-oelek mayo. Highly recommended.

 

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