Ever wonder what to do with kohlrabi? You know, that strange purple or pale green vegetable that you can find at your local farmer’s market? The word “kohlrabi” means turnip cabbage, and it looks exactly like that. Kohlrabi is also known as a German turnip. My mother, who is German, said that her grandmother used to make kohlrabi for her all the time and that she had always loved it. Guess it was now my turn to try it out and see if I felt the same!
The CSA share that we have from our local farm in our town consisted of purple kohlrabi. It is a peculiar looking vegetable, but the color is so vibrant and beautiful! My only problem with it was I did not have any idea how to eat it. My mother suggested to make it into fritters. So, I did just that. And boy, were they appetizing!
I decided to add zucchini into the mix because we also have SO much freakin’ zucchini from our CSA and we need to use some up before we go and get another week’s worth of vegetables tomorrow (including more zucchini). Since we’re looking at a really remarkable zucchini season here in Massachusetts, and we have a few more promising weeks of major zucchini crops, I’m sure I’ll have to post another zucchini recipe soon- so if you like zucchini, stay tuned!
These kohlrabi and zucchini fritters turned out great! The texture of the kohlrabi, which is kind of like a turnip, worked so well fried and turned into an amazing fritter! While, the zucchini added a softer texture and a milder taste to the fritter. This crispy little treat was lightly fried and absolutely delish, as most fried things are. No need to be afraid of fried foods here, though. This fritter is still pretty “lean and green” for you, using just enough vegetable oil to crisp the fritter (but not too much). Plus, it’s made with two different vegetables and is gluten-free. And I guarantee, once you do try it, you’ll be in love!
And what better to add to my zucchini fritters than a creamy mayo mixed with my favorite hot sauce? I am obsessed with Sriracha to the point where I add it on everything. I tried a few homemade recipes that I found online and I am obsessed with those too. I love Sriracha but it is much better homemade as it is less processed and uses mostly whole ingredients. This Sriracha mayo uses my homemade sriracha and mixed with a vegan mayonnaise (you can use vegan or regular). The creamy and spicy sauce adds the perfect amount of kick to your fritters and compliments them beautifully.
- 1 Kohlrabi, peeled and grated
- 1 large Zucchini, grated
- 1 large Egg
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Chili Powder (optional)
- ½ cup Vegetable Oil
- 3 Tablespoons Mayonnaise (Vegan or Regular works)
- 1 Tablespoon Sriracha Hot Sauce (or any other hot sauce of your preference)
- Peel the kohlrabi and use a grater or food processor to grate the kohlrabi and the zucchini
- Place the grated kohlrabi and zucchini mixture into a cheesecloth and squeeze to let all the water out
- Once that is done, beat the egg, salt, garlic powder, and chili powder together and mix into a large bowl with the kohlrabi and zucchini mixture
- Form little patties with the mixture
- Heat up a non-stick skillet with the vegetable oil on medium-high
- Fry the patties until they are golden brown on one side, then flip and cook on the second side until golden brown
- Once done, place fritters on a plate with a paper towel to soak up the extra oil
- Serve and enjoy
- Mix the mayonnaise and the sriracha in a small bowl until well blended
- Serve with the fritters and enjoy!