top of page
  • Philip Munda

Kohlrabi Fritters

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

  • 1 Egg

  • 2 Tsp Salt

  • Lemon Wedges for serving

  • Sour Cream


  1. Peel the skin and fibrous flesh off the kohlrabi with a sharp knife/vegetable peeler.

  2. 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

  3. 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

  4. Add to vegetable oil at 180 C and fry on each side until crispy and golden brown

  5. Serve with a squeeze of lemon at the table to really elevate the flavour of the fritters and sour cream as a dip

Happy Cooking!


10 views0 comments

Recent Posts

See All


bottom of page