If you’ve never tasted kohlrabi, this is the perfect recipe to start with! The kohlrabi bulb is starchy, so it grates into sturdy shreds that hold up well to pan-frying. A food processor makes this super easy, and you can even grate the kohlrabi in advance, because it doesn’t turn brown like potatoes.
Paired with a sweet and tangy mixture of sour cream and applesauce, this low-carb riff on latkes makes a great party appetizer.
2 medium kohlrabi bulbs, peeled and chopped (about 16 oz.)
1 large egg
2/3 cup (about 2 7/8 oz.) all-purpose flour, divided
1 teaspoon kosher salt, divided
1/3 cup olive oil
1 1/2 tablespoons chopped fresh chives
1/4 cup sour cream
1/4 cup applesauce
Added sugars 0g
Calcium 4% DV
Potassium 7% DV
How to Make It
Using the grating disc attachment of a food processor, process kohlrabi until finely shredded. Squeeze grated kohlrabi between paper towels to remove excess liquid. Place squeezed kohlrabi in a medium bowl. Add egg, 2 tablespoons of the flour, and 3/4 teaspoon of the salt to kohlrabi, and stir to combine.
Heat oil in a large cast-iron skillet over medium-high. Using floured hands, pat kohlrabi mixture into 12 (3-inch) flat discs. Sprinkle remaining flour on both sides of discs. Fry fritters in two batches until golden and crisp, about 3 minutes per side. Transfer to a paper-towel lined plate to drain. Sprinkle with chives and remaining 1/4 teaspoon salt; serve with sour cream and applesauce for dipping.
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