Kohlrabi Fritters

Kohlrabi is a wild cabbage whose name comes from the German words for cabbage and turnip. Though unrelated to the turnip, the plant shares characteristics with cabbage, broccoli, cauliflower and brussel sprouts. Kohlrabi is a popular German vegetable commonly grown in areas like Pennsylvania where there were many early German settlers, sometimes referred to as Pennsylvania Dutch, in addition to waves of immigration during the 19th and early 20th century.

Our Kohlrabi Fritters Recipe

Most CSAs and farm shares provide kohlrabi in abundance, and you may find yourself wondering how to cook kohlrabi. We admit that we’ve muttered the same here at TABLE Magazine at certain times this summer!

Chef Aniceto Sousa from Mediterra Cafe comes to the rescue with his kohlrabi and leek fritters. The leeks strike a sweet balance with the bitterness of the kohlrabi, while a yogurt sauce gives the dish a Mediterranean flare.

Kohlrabi Fritters

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• Author: Chef Aniceto Sousa

Print Recipe

Description

Kohlrabi and leaks come together in a handheld form. 

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Ingredients

Scale 1x2x3x

For the yogurt sauce:

• ½ cup labneh (Greek yogurt)
• ½ cup crème fraîche or sour cream
• 2 fresh garlic cloves, crushed
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• ½ tsp salt
• ½ cup parsley leaves, chopped
• 2 cups cilantro leaves, chopped

For the fritters:

• 3 leeks sliced, washed and dried
• 4 shallots, finely chopped
• 2/3 cups extra-virgin olive oil
• 4 tbsp unsalted butter
• 2 cups kohlrabi, shredded
• ¾ cup AP flour
• ½ cup feta cheese, crumbled
• 3 tbsp chopped dill
• 3 tbsp chopped parsley
• 3 tbsp chopped mint
• ¼ cup grated Parmigiano-Reggiano
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 eggs
• 1 tbsp baking powder
• 1 red chili, seeded and sliced
• 1 tbsp lemon juice

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Instructions

For the yogurt sauce:

1. Put all ingredients in food processor and buzz until smooth and uniform. Set aside.

For the fritters:

1. Sauté leeks and shallots in 2 tablespoons of oil and 1 tablespoon butter until soft. Let cool.
2. In bowl, mix cooled leeks, shallots, kohlrabi, flour, feta, herbs, Parmesan cheese, salt, pepper, egg, baking powder, and red chili to form a batter.
3. Heat sauté pan over medium heat with remaining oil and butter. Spoon batter into oil to pan fry 2 to 3 minutes on each side until crisp.
4. Serve warm with sauce.

Recipe by Chef Aniceto Sousa
Styling by Keith Recker
Photography by Dave Bryce

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