Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Sundays are for using up those delicious veggies from the week, in a way that tastes anything but boring! This great recipe showcases two delicious root vegetables in a beautiful and easy idea, great for your weekend brunch!
Understanding your roots (heritage)! As I was working with kohlrabi to come up with some ways of cooking it, I found myself doing a bit more research to understand the basic original of this cruciferous vegetable. In the past, I have mainly enjoyed kohlrabi raw, similar to Jicama. Thinking outside the box, knowing this root shares a lot of qualities of cabbage, cauliflower, broccoli and radishes (all vegetables I tend to substitute with often), I figured I could easily swap out my newfound veggie for one of my more familiar basics. I find kohlrabi to be a fairly mild flavor, and that it absorbs the accompanied flavor quite well. As a kid growing up, it was not uncommon to have quick zucchini fritters for dinner, sometimes with accompaniments, and sometimes a napkin and pat on the back (funny how that changes with age :-)). Either way, still a delicious memory!
The adult version of a childhood memory. Thinking about the zucchini as the inspiration, but wanting something with a little more flavor, I decided to pair with carrots, to add sweetness to a vegetable that can sometimes hold tartness, and for fun, add a dash of ginger and curry to give a unique profile. This worked out very well and any tartness from the kohlrabi was erased by the cooking and pairing with carrots. While not a prominent flavor, I think the ginger and curry gave an ‘oh so subtle’ hint of spice that made the fritter pop on its own and worked really well with the cilantro! It would be fun to play around with a menu of various condiments, and if I were making this for a crowd, possibly having a few options that would bring out different aspects-mustard, dill, or chutneys come to mind, or using freshly grated ginger and turmeric. For another time….
If you’ve tried this and have any variations or pairing suggestions, I’d love to hear how you used this!! The incredible versatility with eggs and vegetables make the possibilities endless!!
This recipe came from an adventure of the Tour of the Markets, in which I attempted to utilize kohlrabi in a new way. If you haven’t already, please follow along on the journey, and check back often for recipes!!
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Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Equipment
- Kitchen knife
- Grater
- Skillet
- 2 Mixing bowls
Ingredients
Cilantro Lemon Sauce
- 1 tbsp Sour Cream
- 1 tbsp Mayo could use yogurt here
- 2-3 sprig Cilantro
- 1/4 squeezed Lemon or lime
- Salt and Pepper to Taste
Fritter
- 4-5 large Kohlrabi
- 3 large Carrots
- 2 stalks Green Onion
- 1/4 cup Chopped Onion
- 1/2 tsp Curry
- 1/2 tsp Ginger Powder
- 2 large Eggs add another for a more pancake consistency
- 1 tbsp Olive Oil or cooking oil of choice
- Salt and Pepper to taste
Instructions
- In a mixing bowl, combine sour cream and mayo (or yogurt if using), along with chopped cilantro, juice of lemon, and salt and pepper. Set aside.
- Using a grater, shred the kohlrabi and carrots into a large mixing bowl. Using a towel, squeeze out any water you are able. This will help the vegetables bind when cooking.
- Slice green onion, and add to the mixture, along with the chopped onion, curry, ginger, salt and pepper and mix well.
- Add in beaten eggs and combine. In a heated skillet, add oil and fry, flipping after about 2 minutes. Taking each fritter out of the pan, set on cutting board or plate to remove any excess oil, and serve with a dollop of cilantro lemon sauce and fresh greens!Variations: see comments regarding the sauce-lime would be great as well, or a creamed avocado.
