At first glance, kohlrabi can be an intimidating vegetable to approach cooking. But it’s easier than you think! Kohlrabi is a member of the cruciferous category of vegetables, related to broccoli, cabbage, and kale. While the bulb is the main part eaten, the leaves are also not to be forgotten! Due to it’s tolerance of cooler growing temperatures, kohlrabi is one of the earlier vegetables available in the spring, making it perfect to have been featured in the spring section of the 2025 Local Food Guide!
Yield: 12-15
Kohlrabi Fritters
Ingredients
FRITTER INGREDIENTS
- 2 lbs kohlrabi with leaves attached (approximately 2-3 kohlrabi)
- 3-4 Tbsp finely chopped chives, including blossoms if desired
- 1 clove garlic, minced
- 1 cup flour
- 1⁄2 tsp baking soda
- 1⁄2 tsp fine-grain salt
- 1⁄4 tsp oregano
- 1⁄4 tsp turmeric
- 1⁄4 tsp paprika
- Zest of 1 lemon
- 3⁄4 cup buttermilk
- 1 egg
- Oil of choice for frying
DIP INGREDIENTS
- 1 cup Greek yogurt
- Juice of half a lemon
- 1 tsp fresh cilantro
- 1 tsp fresh parsley
- 1 tsp fresh mint
- 1 tsp fresh dill
- Pinch of fine-grain salt
- Cilantro for garnish
Instructions
- Make Dressing: Finely chop cilantro, parsley, mint, and dill. Zest a whole lemon and set zest aside. Squeeze the juice of half the lemon into the Greek yogurt and mix. Add salt and chopped herbs to yogurt mixture and mix again. Cover and refrigerate until ready to serve so flavors strengthen.
- Prepare: Remove leaves from kohlrabi, clean in cool water, and de-stem. Pat dry, chop into small pieces, and set aside. Clean the kohlrabi heads in cool water and peel off the outer skin. Grate the kohlrabi, making sure to stop when you hit the core. Dice chives, including blossoms if using, and mince one large clove of garlic.
- Mix: In a bowl, add flour, spices, salt, and baking soda, mixing to combine. In a separate bowl, whisk together buttermilk, egg, and garlic. Add flour mixture to wet ingredients and mix until batter is smooth. Add grated kohlrabi, chopped leaves, chives, and lemon zest to the batter, mixing with a spatula.
- Cook: Heat a 12′′ cast iron skillet over medium heat with enough oil to fill the pan 1⁄4 inch high. Once oil is heated, use 1⁄3 cup to portion each fritter into the pan, spreading if necessary to create a fritter approximately 3 inches wide. Fry over medium heat for about 2 1⁄2 -3 minutes on each side. When the fritters are done frying, remove them from the pan, place them on the paper towel-lined plate, and sprinkle with salt. Continue in batches until all batter is used. Top with yogurt sauce and garnish with cilantro leaves.