I’m sure you have seen these “alien” looking fruit at the grocery store. Raw, they taste kind of sharp or peppery like turnips or radishes, with a crunchy texture. Cooked, the taste is a bit mellowed out.

I first received kohlrabi in my CSA with Highland Orchards (though have now switched to Lancaster Farm Fresh, which I prefer for its variety). I tried them raw, but for some reason wasn’t a bit fan of the raw taste. I know others enjoy it raw, so maybe I will go back to trying it uncooked someday. Until then, however, I look forward to kohlrabi because I can make fritters!

To me, these fritters taste like a cross between latkes and Chinese turnip cake, or luo buo gao (萝卜糕), both of which I really like. Just like latkes, I think these would taste delicious with sour cream or applesauce, but Tim and I have just been eating them with Carla Goncalves’ amazing Piri Piri sauce, which she kindly gifted us with for our wedding. (quick back story: Carla and her husband, David, used to own a Portuguese restaurant called KooZeeDoo which is now closed, but David is the exec chef at Morgan’s Pier as of May 1! Carla does desserts for Sunday brunch, and Carla is a pastry wizard, in my opinion)

Kohlrabi Fritters
Makes 8 mediumish fritters
inspired by http://www.acouplecooks.com/2013/01/kohrabi-fritters-with-avocado/ and http://www.greatbritishchefs.com/community/kohlrabi-carrot-fritters-recipe

Ingredients:

1 kohlrabi, peeled and shredded
1/2 cup peeled and shredded carrot (about 1 small carrot)
1/3 cup peeled and shredded onion (about 1/4 onion)
1 tsp salt
1 scallion stalk, finely chopped
3 Tbsp cornmeal (or flour)
2 large eggs, beaten
A few grinds of black pepper
Oil for shallow frying

Instructions:
1) Combine kohlrabi, carrot, and onion together. There will be about 3 1/2 cups of vegetables, but this recipe is quite forgiving. Add salt, and mix well. The salt will draw water from the vegetables by osmosis, so just be a little patient. Do something else for 5 minutes and come back.

2) Transfer shredded kohlrabi, carrot, and onion into a kitchen towel, flour sack towel, or nut-milk bag. Squeeze and squeeze to get as much water as possible out from the vegetables.

3) Add scallions, cornmeal, and eggs, and black pepper to the vegetables and mix well.

4) Add oil to a nonstick or cast iron skillet (cast iron is preferred, obviously) until the oil is 1/4″ deep, and mound the batter in 1/4 cup rounds.  When the oil is hot, shallow-fry the fritters on medium heat about 3-4 minutes, until they are brown on one side, then flip and cook again. You will see the fritters puff up a little as they cook because of the egg in them. The fritters should be rather solid to the touch when they are done. You may need to replenish the oil after 4-5 fritters.