Kohlrabi is sometimes called a German turnip, because it resembles a turnip, but in actuality is more akin in flavor to cabbage as its part of the same species. In fact, its a great substitute for cabbage in many dishes and tastes wonderful both cooked and raw. Since I love cabbage (not a big love like kobasica, but up there with beets) and its incredibly healthy (full of lots of nutrients and minerals, particularly vitamin C,) I decided to try to incorporate it more into our diets. With some zucchini in the fridge and not much else, I thought, why not make some fritters?
- 1 head of kohlrabi
- 1 large zucchini
- 1 teaspoon sea salt, plus extra to taste
- 1 small onion
- 4 cloves of garlic, chopped
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- sour cream
Grate the onion, zucchini and kohlrabi, either by hand or with a food processor. Squeeze out all of the juices from the vegetables to prevent the fritters from later becoming too soggy and place into a large bowl. Add the salt, egg, flour, baking powder, and some freshly ground black pepper and mix well by hand.
Heat the oil in a skillet. Mold the kohlrabi/zucchini mixture into patties and gently place into the preheated skillet, so as to keep them intact. Try not to overcrowd them, as this will make it harder for you to flip and remove them when they are done. Cook the fritters over medium to high heat, browning both sides for about 3-4 minutes each. If they seem to cook too quickly, reduce the heat to ensure they cook all the way through.
Transfer to a plate and serve with sour cream.