This is a guest post by Simone Emery from Play with Food. Next week I'm running some workshops with her and I thought it was time you all got to know her a little better! Simone and I were talking about fritters recently (yes, I'm obsessed) and she suggested that she send through this kohlrabi fritters recipe for you guys to try and enjoy! We haven't made them at Kidgredients yet, but I think they will be a good school holiday project. It's time to get some kohlrabi and get frittering.
Kohlrabi is not the most conventional vegetable on the block. If you see it around you wouldn't be the only one thinking "what can I do with that?"
It actually pickles really well. It is also lovely raw and grated for a slaw. However, like most vegetables, you can chuck them into a fritter and have a versatile food on your hand. Fritters are great to eat warm and also can be chilled for a lunchbox or picnic. Fritters are a great way to make vegetables portable. Kohlrabi has a big smell while it is raw but the flavour and smell once cooked into a fritter is quite mild.
Base kohlrabi fritter batter:
1 cup of peeled and grated kohlrabi (it is white inside). This is about 1 small kohlrabi or half of a large one (pictured).
1 cup SR flour
⅓ cup milk
Season with salt and pepper (optional)
Extra flavour options - approx ½ cup to be added to base mixture
Pumpkin and sage
Brown lentils and cumin,
Roasted cauliflower, parsley and sumac,
Goats cheese and peas
Carrot, zucchini and cheddar
Pictured, I made a pea, broccoli and kohlrabi fritter. To flavour this fritter, I added ¼ cup of peas, 1 large floret of broccoli along with 1 teaspoon dried thyme and a pinch of salt and pepper (optional). The green vegetables were left over from dinner. I made these the night beforehand so it was very easy at lunchtime.
Pictured, I used 4 tablespoon of left over homemade vegetable pasta sauce. Often when you have such an insignificant amount of pasta sauce left over, it's tempting to throw it out. However, this made such a yummy combo when drizzled with some natural yoghurt. I also added an extra teaspoon of dried oregano to bring our the Italian flavours of the fritters.
Mix all ingredients into a batter. Heat some butter or oil in a pan - just enough to coat the surface to prevent the batter sticking. Add table spoons of mixture to the moderately hot pan. Flip once they are cooked on one side and remove to a side plate. Repeat for all of the mixture.
Makes between 12 and 20 depending on size.
Thanks Simone! As I said, Simone runs Play With Food and has lots of awesome ideas about feeding kids, especially this one about hiding veggies! Anyway, don't forget to check out her blog, facebook, instagram.
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