I have a weakness for vegetable cakes and fritters. I’ve always loved a little fried cauliflower when I’m out having a drink but obviously, it’s an occasional treat. However, fritters are a great in-between. The vegetable are still front and center but the light pan fry provides a perfectly crisp outside. I could eat almost any vegetable in fritter form.
These kohlrabi fritters are from Andrea’s blog-titled book, Dishing Up the Dirt. If you’ve not checked out Andrea’s site before, it’s a wonderful ode to fresh, produce-driven recipes. She and her husband run a CSA and you can see the influence in her cooking style. Andrea’s book is full of wonderful stories and recipes. While it’s not all vegetarian, you feel inspired no matter.
As for these fritters, the balance of kohlrabi and potato is spot on and if you don’t make her cashew cream sauce, you’re missing out. I think I want to spoon it on everything. Also, I made these for my toddler and he ate every last bit of the kohlrabi fitters and the cashew sauce!
Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce
Easy kohlrabi fritters, served with a wonderful garlic-herb cashew cream sauce. Perfect for breakfast or a light lunch.
- 1 pound kohlrabi (about 1 large or 2 medium kohlrabies), peeled
- 1 medium-sized russet potato, peeled (about 1/2 pound)
- 1 small yellow onion, diced
- 1 1/2 tablespoons minced fresh dill
- 1 1/2 tablespoons minced fresh parsley
- 1 teaspoon fine sea salt
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/3 cup grapeseed oil
- Cashew Cream Sauce (see note)
- Preheat the oven to 250˚F. Using the large holes on a box grater, grate the kohlrabies and potato. Alternatively, you can use the grating attachment on a food processor to do the same thing. Transfer the grated vegetables to a dish towel, wring out any moisture, then put them into a bowl.
- Add the onion, dill, parsley, salt, and flour to the grated kohlrabi mixture. Stir in the eggs and mix until everything is well incorporated.
- Heat the grapeseed oil in a large skillet over medium-high. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2 or 3 more fritters to the pan. Cook this batch of fritters until they're golden brown and crisp, 3 to 4 minutes per side. Drain them on a paper-towel-lined plate before transferring the to a baking sheet to keep them warm in the oven while you finish making all the fritters.
- Serve the fritters with the sauce and enjoy.
Tips & Tricks: I did a rough version of Andrea's cashew cream sauce but this is her recipe.
Link: This recipe was reprinted with permission from the Dishing Up the Dirt cookbook.
As mentioned, I really love Andrea’s beautiful approach to food. You can see her connection to what she grows, through her recipes. No recipe is overly complicated and I feel like anyone who wants solid dinner inspiration should pick up this book.