I'm so late to the fritter game, I know, but with this week's farmshare yielding yet another kohlrabi, I knew that simply sauteing or roasting wasn't going to cut it. Armed with carrots, zucchini, kohlrabi, I set out to do what any food blogger would do. I frittered it. Kohlrabi is a root vegetable that looks kind of funky. Even though it's a root vegetable, it's not as hard as a potato or carrot - it's more like a green apple or jicama and tastes like a blend of turnip and cabbage. It can come in green or purple colors. Because the texture is so crisp, it can be eaten raw or cooked, as long as you peel through the thick fibrous outer layer.Frittering is the easiest way to prepare a quick dinner, is fairly healthy, and a great way to use up leftover vegetables. I ran all my vegetables through the mandolin (but if you have a food processor with the shredder attachment, use that!). Since zucchini contains a lot of water, I salted it and wrung out the moisture using a cheesecloth, but this step is only necessary if using vegetables with a lot of moisture.
For these kohlrabi zucchini fritters, I used:
- 1 medium kohlrabi, peeled and shredded
- 2 small carrots, peeled and shredded
- 1 large zucchini, peeled and shredded
- 1/2 small onion, peeled and shredded
- about 2/3 cup of flour
- 1 large egg
- 2 teaspoons salt
- couple grinds of freshley cracked black pepper
- 1/4 tsp baking soda
- vegetable oil for cooking
Generally speaking, the first four ingredients listed above are interchangeable with any vegetable. Kale, cabbage, chard, or potato would be tasty additions or substitutions. Also feel free to add any herbs (I love adding scallions when they're on hand) or spices (cumin, garam masala, turmeric, smoked paprika). Don't forget to wring out any super moist vegetables, as moisture will prevent the fritter from getting nice and crispy.
To your shredded vegetables, coat and toss with the flour, salt, and baking soda. Crack the egg directly into the pan and using either a fork or chopsticks, mix it around until the entire thing is coated with egg. If it seems too dry to you, add another egg. Each piece should be lightly coated with the batter.
In a hot cast iron or heavy bottomed pan, heat up a small layer of vegetable oil over medium heat. When it's sizzling hot, add the lumps of veggies to your pan in small nests. Pat it down with a spatula. Let it cook until the bottom of golden brown, about 4 minutes. Flip and cook for another 4 minutes.
Transfer to a cooling rack lined with paper towels to absorb the excess oil. Serve warm, preferably topped with egg, a dollop of greek yogurt mixed with lemon juice, or just sprinkled with salt.