The first time kohlrabi arrived in my CSA box, I posted a photo of it on Facebook with “What is this, and what can I do with it??” Turns out, a lot of things: add it to slaw, roast it with salt, toss it into soup, or better yet, make kohlrabi fritters.
We planted it in our garden this year, which means I’ve tried it lots of different ways. This particular recipe from the new Wellness Mama Cookbook is my absolute favorite. The texture is reminiscent of crab cakes – moist and tender on the inside, delightfully crispy on the outside. And the dill + lemon combination in the creamy avocado sauce? SO GOOD.
You can read more about her cookbook here, or order it here. And now, the recipe!
Kohlrabi Fritters From The Wellness Mama Cookbook
Equipment
- sharp knife
- box grater
- large bowl
- large spoon
Ingredients
- 1 ripe avocado
- ½ cup Greek yogurt
- 1 organic lemon (Zest and juice)
- ¼ cup fresh dill (finely minced)
- 1 tsp garlic powder
- 2 large kohlrabi bulbs
- 1 large onion
- 4 eggs
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ cup arrowroot powder (or flour - plus more if needed)
- coconut oil (for frying)
Instructions
- Halve the avocado, remove the pit, scoop out the flesh, and place in a food processor. Add the yogurt and blend until smooth. Stir in the lemon zest and juice, dill, and garlic powder and set aside.
- Peel the kohlrabi with a sharp knife. Grate the kohlrabi and onion with a box grater.
- Wrap the grated kohlrabi and onion in a large clean dish towel, twist both ends, and squeeze tightly to remove any excess moisture and wilt the kohlrabi. Place the mixture in a large bowl. Add the eggs, salt, pepper, garlic powder and cayenne and mix with a large spoon until combined.
- Stir in the arrowroot. If there is still liquid visible in the bowl, add more arrowroot to absorb and stir well to combine.
- In a large skillet over medium-high heat, heat enough oil so that when melted, you have ¼ inch oil. Scoop out about ⅓ cup of the kohlrabi mixture and form into patties by hand. Fry for 2 to 3 minutes per side, until golden brown, and repeat until the entire mixture has been used. Season lightly with salt and serve topped withe the avocado-yogurt sauce.
For those of us who can’t do dairy, would a thin homemade mayo be a good flavor/texture substitute for the Greek yogurt? Thanks!
Any way to make this eggless?
Thanks!
Heather,
This looks really good! I love kohlrabi, someone introduced me to it in 1984! I tried to fry it plain for substitute fries, but they didn’t get crisp. I hope I have better luck with this recipe.
Thanks,
Karen
Heather,
I am confused about the offer from Thrive Market, when ordering the Wellness Mama cookbook. The offer for $25 off of a $50 order, says that it is for new and existing customers, but then in parenthesis it says For New Customers Only. You said, though, that as an existing customer, you have used the offer yourself. Just wondering what was going on with that.
BTW, thanks so much for your great website, the priceless information and the sense of humor you inject into your blog. Love it!
Hi Jenne! I just heard from Katie about this. Apparently there was a temporary glitch that prevented existing customers from accessing the gift certificate. I didn’t run into it, but some did. It’s been fixed now, so you should be able to get the $25 credit without a problem.
Would love to try this but can’t do fried in oil. Can this recipe be done in one of the hot air ovens or convection oven?
Can I use coconut flour instead of arrowroot? We’re on GAPS.
Would also love to know if there’s a GAPS-legal sub for the arrowroot. 🙂