If you’re like me, you may have received kohlrabi in your CSA and had absolute zero idea what to make of it. My go to responses upon receiving questionable vegetables are typically to make a pesto (for leafy greens) or fritters (for root veggies), and it just so happens that kohlrabi makes a very tasty fritter! I can’t really pretend that any fritter is particularly healthy, but they are certainly a tasty way to enjoy kohlrabi.
The dill yogurt sauce complements these fritters perfectly and is a great use for fresh dill, if you happen to have some on hand. It takes the fritters, which are quite dense, and makes them refreshing and feel somehow lighter.
These make a great snack or appetizer- I’ve made them multiple times when I have company coming over for drinks before a meal, but they can also serve as a meal themselves if served with a simple side salad. Just change the size of the fritter depending on the application- larger fritters for a meal, smaller, bite size fritters as an app!
This recipe can be easily scaled up and down to match the size of your kohlrabi/onions. You’ll need about 3 cups of kohlrabi/onion mixture for the ingredient proportions below, but the ratio of kohlrabi to onion doesn’t need to be 1:1. If you only have 1 cup of kohlrabi, use 2 cups of onion, etc. Feel free to add other vegetables too, such as carrots. To grate the veggies, I highly recommend using a food processor with a grating disk.
I suggest making the dill yogurt sauce a few hours before and refrigerating it until the fritters are done. The longer the sauce sits, the better the flavors will come together. However, it still tastes great if made and eaten right away!
This recipe is: vegetarian, gluten free (use gf flour), vegan (without dill sauce)
For the fritters:
- 1 kohlrabi
- 1 red or yellow onion
- 1/2 cup whole wheat flour (or gluten free flour)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 eggs, lightly beaten
- olive oil for frying
For the dill yogurt sauce:
- 1/2 cup greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1/4 cup chopped fresh dill (or 4 tsp dried dill)
- salt and pepper to taste
- Combine all of the ingredients for the dill yogurt sauce in a bowl and refrigerate, right before making fritters, or up to overnight.
- Grate the kohlrabi and onion. You should have 3 cups total. If you’re short, add more kohlrabi, onion, or another vegetable. Wrap the grated kohlrabi in a towel and squeeze out the excess water. Transfer it to a mixing bowl and combine with the other fritter ingredients.
- Heat a thin layer of olive oil over medium heat in a large cast iron skillet. Pan fry the kohlrabi mixture in ~1/4 cup scoops until golden brown, about 2 minutes per side. Drain on paper towels. Serve with dill yogurt sauce.
Makes about 12 fritters.