I don’t know about you but I’ve only learned about kohlrabi’s existence a few years back. It isn’t one of the vegetables my mom used in cooking as I was growing up. When I first saw it, I was quite intrigued and had to look on the internet to see how to use it and if it could be eaten raw or cooked. Although you can have the kohlrabi raw, like grated in a salad, you will find that when cooked its flavor is enhanced and it becomes much sweeter.
One of my favorite ways to eat it is grated in fritters with other veggies and herbs. This kohlrabi fritters recipe is an easy one with just 6 main ingredients. It doesn’t have any eggs or dairy, so it’s great if you are vegan or fasting. We love them as a snack or side dish with a yogurt dip on the side to dip them in, like tzatziki or beet dip.
Why you should try my recipe
- It takes only 10 minutes to prepare the mixture for the fritters and 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.
Ingredients & How-to
You will need just 5 ingredients to make these kohlrabi fritters, a carrot, a zucchini, green onions, flour, baking powder and some salt & pepper for seasoning. So let’s get started!
01. 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 difficult to handle.
02. I grate the peeled kohlrabi root using the coarse side of my grater and place the mixture to a bowl. This recipe for kohlrabi fritters requires mainly grating so if you have a food processor with a grating blade, it will save you some time and effort.
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03. Next, I grate the zucchini and carrot coarsely. I place a tea towel inside a bowl and add the grated veggies in. Then I wrap the towel and squeeze as much water out of the veggies as I can. That will make my fritters hold their shape better and be more crispy. I discard the water and add the grated vegetables to a bowl.
04. For the green onions, I’m using 2-3 depending on the size. I slice them first lengthwise and them chop them coarsely.
05. I add the rest of the ingredients to the bowl, the flour and baking powder, and mix everything well. The batter will be a bit sticky but not runny or falling apart. If you are finding it hard to shape, then you could add a tablespoon of flour in.
06. 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.
07. I add around 1in /2 cm of oil to a nonstick frying pan and heat it over medium to high heat. 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 color. To remove any excess oil, when I take them out of the pan, I place them on a paper towel.
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We usually have these vegan kohlrabi fritters as an appetizer or side dish with some dipping sauce like tzatziki or my favorite beet dip with yogurt. They are also great for packing and taking out on a picnic or when out for a walk.
These are also great for babies that follow the Baby Led Weaning method and 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 yogurt on the side!
I recommend eating the kohlrabi fritters fresh and warm, while they are still crispy. The 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. Preheat the oven to 180°C/350°F and bake them for 8-10 minutes or on a nonstick frying pan 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 flavor 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 romana. 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 yogurt. 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.
Watch the video
Vegan Kohlrabi FrittersThese vegan kohlrabi fritters are crispy on the outside and nice and soft in the middle. Perfect for dipping in sauces or yogurt, 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 green onions
- 4 tablespoons of plain flour
- 1 teaspoon of baking powder
- salt & pepper (optional)
- nonstick frying pan (paid link)
- 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 green 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 color.
- 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. 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.