Kolhrabi is a member of the cabbage family. Its flavor resembles a sweet broccoli stem, or cabbage heart. It can be eaten raw, shredded into slaw, sauteed, or made into a delicious fritter. The outer most skin should be peeled as it is not easy to eat. The leaves can be used in place of kale or collard greens, good to saute.
Today we’re making one of my summer time favorites, fritters. Fritters can be made of lots of summer time veggies, you can use your kolhrabi, zucchini, or squash to make delicious fritters. For any of these, just peel, shred, then make sure to squeeze out the extra moisture after your veggies are shredded. Feel free to throw in some fresh chopped herbs in there too.
1 Kolhrabi bulb OR 1 Zucchini
1/2 onion, fine diced (or 1/2 cup sliced spring onions!)
1 egg, beaten
1/4 cup Terrel Creek Feta Cheese
1/4 cup unbleached flour
sea salt & cracked pepper
olive oil for frying
Tzatziki Sauce for serving (see below)
Cut the stems and leafs off of the kolhrabi, then peel like a potato. If using zucchini, cut ends off and peel of skin. Shred your veggies with a box grater. Take shredded veggies and give them a good squeeze in your hands to get out any excess moisture.
In a bowl, mix your kolhrabi/zucchini with the diced onion, egg, feta cheese, salt and pepper. Sprinkle over flour a little at a time and mix in until everything starts to hold together.
Heat a large pan on the stove and add olive oil. As soon as the oil is hot, add a palm sized scoop of fritter batter to the pan and flatten with a fork. Fry on each side for a few minutes, until each side is golden brown.
You have to serve it with the addicting Tzatziki sauce! It’s completely worth the extra step, you won’t be sad.
3/4 cup sour cream
3/4 cup mayonaise
1/2 of a lemon’s juice
1/2-3/4 cup of peeled, seeded, and shredded cucumber
2-3 cloves fresh garlic, minced
1 tablespoon fresh dill (or dried)
sea salt and pepper to season
Take shredded cucumber and give it a good squeeze in your hands to get out any excess moisture.
Combine all ingredients and a bowl and mix to incorporate. Salt and pepper to taste. Let sit in fridge 3 hours or over night for best flavor.