- Philip Munda
We started experimenting with kohlrabi recently and have been pleasantly surprised by the versatility of this alien looking vegetable. It looks like a root vegetable but is actually the enlarged stem of the plant. Once you peel off the outer skin and fibrous flesh it resembles an apple. Flavour wise it tastes like a hybrid broccoli stem and turnip with peppery notes. Its starchy but not a carbohydrate and holds up well to frying resulting in these crispy delicious pieces of heaven.
Time: 30-40 Minutes
Serves: 4-6 People
Difficulty: Easy Peasy
3 Medium Kohlrabi
2 Cloves Garlic
4 Tbsp Flour
2 Tsp Salt
Lemon Wedges for serving
Peel the skin and fibrous flesh off the kohlrabi with a sharp knife/vegetable peeler.
Grate the Kohlrabi into a small bowl and then wrap it in a dish cloth and squeeze it until all the water has run out
Add to the dried kohlrabi the flour, egg, garlic and salt and mix together, it should have a batter consistency but not be too wet
Add to vegetable oil at 180 C and fry on each side until crispy and golden brown
Serve with a squeeze of lemon at the table to really elevate the flavour of the fritters and sour cream as a dip