Looking for kohlrabi recipes? These kohlrabi fritters with avocado cream sauce highlight these purple vegetables, and they’re vegetarian and gluten-free.
Isn’t it fascinating that foods you never dreamed of are out there, just waiting for you to discover them? Neither Alex nor I had ever heard of kohlrabi until a few years ago, when we were browsing the farmer’s market. A kind farmer saw me looking intently at the green and purple vegetables, and he slipped a bulb to for free, “just to see I what I thought of it.” I’m embarrassed to admit the poor kohlrabi turned shriveled before I got the time—or courage—to attempt eating it.
This season, we’re looking to be more diligent about trying this odd-looking little vegetable we’ve seen at the market. We asked the question, “What should I do with this?,” to a few of the farmers at the market. The first answer we heard was to slice the kohlrabi bulb and eat it raw on a salad. We promptly tried it and it turns out, it’s pretty delicious. The crisp slices have a refreshing taste similar to a broccoli stem.
For the kohlrabi fritters
- 2 kohlrabi
- 1 carrot
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne
- ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
For the avocado cream
- ½ avocado
- ¼ cup plain yogurt
- ½ lemon
- ¼ teaspoon kosher salt
- Green onions (for garnish)
- Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, kosher salt, and cayenne. Mix to combine.
- Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
- For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- To serve, slice the green onions. Serve fritters with avocado cream and green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.
You can read full article and recipes here : https://www.acouplecooks.com/kohrabi-fritters-with-avocado/