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.