Kohlrabi is one of those weird veggies that not many people know of. I became familiar with this root vegetable recently when it came in my weekly veggie box. Although you can have the kohlrabi raw, grated in a salad for example, you will find that when cooked its flavour is enhanced and it becomes much sweeter. For that reason, I decided to use it in some fritters along with a few more vegetables.
These kohlrabi fritters are really easy to make and take less than 30 minutes to prepare and cook. We love them as a side dish with some sauce or yoghurt to dip them in. They are also good as a snack or on a day out, as they are easy to pack and eat on the move.
Why this recipe works
- It takes only 10 minutes to prepare the mixture for the fritters and max 20 minutes to cook them.
- Crispy on the outside and soft in the middle.
- Easy to follow steps and tips for the perfect fritters.
- They are Vegan. No eggs or dairy in this recipe.
- Great for little children and babies that follow BLW method.
The recipe has 5 ingredients, on top of the kohlrabi, that you probably already have in your pantry: carrot, zucchini, spring onions, flour and baking powder. It’s very easy to prepare the mixture and it will take you max of 10 minutes to do so.
I first start with the kohlrabi. If it comes with the green stems then remove those. The stems and leaves are edible, so don’t throw them away. You can add them to stews, soups or they can be simply steamed or sautéed with some garlic and olive oil. I then peel the kohlrabi root as the skin is pretty hard, and grate the kohlrabi coarsely.
Next, I grate the zucchini and carrot coarsely. You can use a hand grater or food processor if you want to speed up the process even more. I place a tea towel inside a bowl and add the grated veggies in. I form a ball with the veggies inside and using my hands, I start adding pressure to squeeze out any excess water. That will make my fritters hold their shape better and be crispy.
For the spring onions, if they are big ones just use two and cut them first in the middle lengthwise before chopping them. Otherwise you could use 3-4 small spring onions and chop also the green part if it’s tender. Then, I place all grated veggies and chopped spring onions to a bowl, I add the flour and baking powder in and just mix it all.
Depending on how big your vegetables are, you will get around 10-12 kohlrabi fritters. I take a heaped tablespoon of the mixture and gently press it in my palm, then form a ball and press it a little bit to flatten it out. When all the fritters are ready, it’s time for frying. I add around 1in /2 cm of oil in a frying pan and heat it over medium to high heat.
Finally, I add the kohlrabi fritters in batches, 4-5 at a time and I cook them for 3-4 minutes on each side until they have a nice golden brown colour. To remove any excess oil, when I take them out of the pan, I place them on a paper towel.
You can have these vegan kohlrabi fritters as an appetizer or side dish with some dipping sauce or yoghurt. They are also great for packing and taking out on a picnic or when out for a walk.
These are great also for babies that follow the Baby Led Weaning method and little children. If you are planning to share the fritters with your baby, then I recommend not adding any salt to the mixture, as salt intake should be monitored and kept to a minimum for young children and especially babies under 12 months. My little one loves having the kohlrabi fritters as a snack with some yoghurt at the side!
I recommend eating them fresh and warm, because they will get more soft over time and lose most of their crispiness. Kohlrabi fritters are also freezable after being cooked. Let them cool down completely, then place some parchment paper squares between them and place them in the freezer in a ziplock bag for up to 2 months. Once thawed, place them on a baking pan. Preheat the oven to 180°C/350°F and bake for 8-10 minutes or until piping hot all the way through.
What herbs can I add to the kohlrabi fritters? If you would like to add any fresh or dry herbs to the kohlrabi fritters, I recommend adding some oregano or mint as they really compliment the flavour of the kohlrabi.
Can I add cheese in the kohlrabi fritters? Yes definitely, after adding all the veggie and flour, simply crumble some feta cheese in or some grated hard cheese like graviera or parmesan. Mix well to incorporate the cheese with the rest of the ingredients and continue with cooking them.
Can babies have kohlrabi fritters? Yes, kohlrabi fritters are great for babies that follow the baby-led weaning method and little children as they are easy to hold with their little hands, and they can be used as dippers in sauces and yoghurt. Just make sure you don’t add any salt to the mixture as daily salt intake should be as low as possible.
Are kohlrabi fritters freezable? Yes they are after being cooked. Place some parchment paper squares between the fritters and put them in a ziplock bag in the freezer. Consume within the next 2 months. When ready to eat, thaw them in the fridge, then bake them for 8-10 minutes in a preheated oven to 180°C/350°F.
Can I eat the kohlrabi stems and leaves? Kohlrabi stems and leaves are edible. You can add them in stews, soups or they can be eaten steamed or sauteed with a drizzle of lemon.
Other Recipes to Try
If you liked my Kohlrabi Fritters Recipe, check out these recipes too
Vegan Kohlrabi FrittersThese vegan kohlrabi fritters are crispy on the outside and nice and soft in the middle. Perfect for dipping in sauces or yoghurt, they can be served as a side dish or added to a lunchbox for a day out. It takes less than 30 minutes to make and you only need 6 ingredients. Simple & tasty!
- 1 kohlrabi
- 1 zucchini
- 1 carrot
- 2 spring onions
- 4 tbsp plain flour
- 1 tsp baking powder
- salt & pepper (optional)
- Remove the hard stems and leaves from the kohlrabi. Peel off the hard skin.
- Grate the kohlrabi using a hand grater or a food processor.
- Grate the zucchini and the carrot.
- Place the grated kohlrabi, zucchini, carrot in the middle of a tea towel, fold and squeeze any excess water out.
- Add the grated veggies to a bowl. Add the chopped spring onions, flour, baking powder, pepper and salt(optional).
- Mix well using your hands or a fork.
- Form the mixture into a round shape by making little balls with your palm and then pressing it a bit to flatten it out.
- Heat a bit of oil in a wide frying pan.
- Place 4-5 fritters in the frying pan at a time.
- Cook for 3-4 minutes on each side until they have a nice golden brown colour.
- Remove from the pan and place on some kitchen paper to drain any excess oil.
- Continue with the rest of the fritters.
- Serve immediately when they are nice, warm and crispy.
- If you are serving the fritters to babies avoid adding any salt to the mixture.
- I haven't tried making the kohlrabi fritters with gluten-free flour so if you do, please leave me a comment below as I would love to know how it went.
You could store the kohlrabi fritters in the fridge for up to 4 days. They are also freezable after being cooked. Let them cool down, place some greaseproof paper squares between them and freeze them for up to 2 months. Once thawed, place them on a baking pan. Preheat the oven to 180°C/350°F and bake for 8-10 minutes or until piping hot all the way through.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.