What to do with Kohlrabi…
When I got kohlrabi in our weekly CSA share this week I was a bit uncertain of what to do with this odd-looking vegetable. But, that’s what I love about our CSA. It gets me out of my “meat and potatoes” cooking box and trying something creative!
A quick search resulted in several recipes that I ultimately mashed up to make things my own. However, I was mostly inspired by this recipe over at Amuse Your Bouche. I made a few adjustments and additions and the results are better than anticipated. When life gives you kohlrabi, make fritters!
Kohlrabi Carrot Fritters with Avocado Cream (recipe)
Makes 12 appetizer size fritters
1 kohlrabi, peeled and grated
2 medium carrots, peeled and grated
2 large spring onions, sliced
1 T fresh chives, finely chopped
1/4 C feta cheese, crumbled
2 T flour
Seasoning: 1/2 t salt, 1/2 t black pepper, 1/4 t garlic powder, 1/4 t poultry seasoning, dash of red pepper flakes
Oil and butter for pan frying
Peel and grate the kohlrabi into a large bowl. Follow by peeling and grating the carrot. Add the remaining ingredients and seasoning. Mix thoroughly. Heat 2 T olive oil and 2 T butter in a large frying pan. Once hot, scoop heaping tablespoons of fritter mixture into the frying pan and flatten slightly (cook 3 – 4 fritters at a time). Cook until golden on the first side then carefully flip to brown on the second side. When browned, transfer to a paper towel lined platter. Cook next batch, adding a touch more oil to the frying pan if necessary.
Avocado Cream: Blend together one avocado, a drizzle of olive oil, 1 cup of milk, a pinch each of salt and pepper and a sprinkling of garlic powder.
To serve: Drizzle fritters with avocado cream and sprinkle with smoked paprika. Garnish as desired.