I’m the girl that gets crazy excited about food! I’m always eager to try new things and create new recipes. And when I have the opportunity to do both – HEAVEN! Enter kohlrabi and the kohlrabi fritters that followed!
What’s the Deal with Kohlrabi?
Up until last week, this little health-esteemie had never had the opportunity to try one! But, as I roamed the aisles of one of my favourite, local health food stores, the little green monster caught my eye. I stared at it, it stared at me (ok, it didn’t stare at me… but I’d like to think it really wanted to come home with us). Something about this lovely, little green guy spoke to me and I decided that, even though I had no idea what the hell I was going to do with it (or what you could even do with it), I had to take it home.
Here’s the thing… I was really at a loss here. Kohlrabi’s are strange. It’s as if a Broccoli stem got a gym membership and bulked out. They’re round like a turnip, but their texture is very similar to broccoli or cabbage. It’s no wonder that this lovely veggie’s name stems from Kohl, the German word for Cabbage and Rübe, which is German for Turnip. Cabbage-Turnip and I had some getting-to-know-each-other to do.
I asked google for some inspiration and fell in love with the idea of kohlrabi fritters!
I got to work creating something delicious and I am so excited to share with you. Whether you’re a kohlrabi noob like me or a seasoned connoisseur, I’m positive that you will adore these as much as I do!
1 Kohlrabi, peeled
1 Large Carrot, Peeled
1 Clove Garlic
1 Egg from happy chickens please (or egg replacer if vegan – 3 tbsps of chickpea brine would work)
1 Tsp Garlic
1 Tsp Oregano
1 Tsp of Pink Salt
Place your kohlrabi, carrot, shallot and garlic in a food processor and shred or use a cheese grater.
Squeeze liquids out with cheese cloth (or your hands).
Add the remaining ingredients and mix well.
Generously cover a large frying pan with coconut oil (we used 2 heaping tbsp). Melt the oil over medium heat.
Make small patties with the veggie mixture and fry in the pan until brown. Flip and brown the other side.
For an extra, delicious treat, create a sauce using equal parts mustard and maple syrup.
There you have it gorgeous! I hope you enjoy this sweet, delicious weird plant as much as I did!
Now it’s your turn – have you tried kohlrabi before? What are your favourite ways to eat it?
Health and love,
Thought of the day: I am open to strangeness – magic happens there.
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