I was inspecting the vegetable section at the supermarket this weekend and spotted kohlrabi – an alien-looking a kind of cabbage with its green upright antenna-stems. It was totally …shall I say… outspaced on the shelf and asking to be taken home and turned into something wonderful and yummy. At least that is how I read the messages transmitted by the green antennas.
So I took it home, paired with herbs and came up with these fritters. Normally I am not a big fan of such fried stuff but when made of grated kohlrabi and fresh herbs they become a lovely fresh and summerly dish. This recipe if adapted from Eveline Zoutendijk of Cooking Alaturka: the original ones are done with courgettes.
Kohlrabi Fritters with Herbs Recipe
2 tbsp whole wheat flour
100 g cottage cheese, crumbled
1 medium kohlrabi (~150 g), peeled and grated
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped
4 tbsp fresh spring onions, chopped
½ tsp red paprika flakes
salt and freshly ground pepper to taste
olive oil for frying
Greek yoghurt for serving
1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine; owners of mezzaluna, a curved knife with a handle on either side, would hit the spot here as you would need to zealously cut your herbs changing the angle a few times to get the desired results. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.
2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.
3. Final touch: These fritters are best served warm with Greek yoghurt.