Kohlrabi Fritters

Easy kohlrabi fritters, served with a wonderful garlic-herb cashew cream sauce. Perfect for breakfast or a light lunch.

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x
  • Cuisine: 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. 

Stock up: get the pantry ingredients you will need: potatoes, kohlrabi, herbs

Link: This recipe was reprinted with permission from the Dishing Up the Dirt cookbook.