June 14, 2016
Pretty wacky weather this week, eh? It’s almost a full time occupation deciding what to wear in the morning. But, you can always stay inside and cook something delicious.
This week we are getting kohlrabi, a mysterious vegetable for some people. I mean, no one knows how to cook it, right? Well, I have a great recipe for you, so you’ll be able to tout your kohlrabi expertise. For those of you who are of the Jewish faith, this recipe may remind you of potato latkes, a Chanukah treat, except that this dish contains far less starch and fat than latkes.
KOHLRABI AND CARROT FRITTERS
¼ tsp kosher salt
¼ tsp cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
- Cut the leaves off the kohlrabi and peel the bulb.
- Peel the carrot. (Hint: you could always use baby carrots – they’re already peeled)
- 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 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
- Place ½ cup oil in a large skillet (enough for ¼-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.
These are great served with sour cream or applesauce – just like potato latkes!
HELPFUL HINT: They should be served warm on the same day you made them – they don’t really keep that well.
Have a delicious week.