Recipe: Kohlrabi Fritters - Clean Eats, Fast Feets (2024)

I tend to root for the underdog.

That poor sad sack trotting along inlast place, the one downa millionpoints in the match, or getting his keister kicked in the ring. That’s theguy Iback every time,although to be totallyhonest, I’m not sure why.Maybe it’s because beneath all my sass I have a bitof a bleeding heart, you know the kind which wants to fix everything, especially things outside my control. “Yeah, that’s not at all frustrating,” she says oozing sarcasm and rolling her eyesskyward.

Whatever the case may be, the dark horse wins in my book.

It’s alsowhy I had to give Kohlrabi some recipe love today.

And the crowd responds, “Kohl-What?”

See, that’s exactly what I’m talking about. It’s an under-utilized,down on its luck, rarely seen vegetable. For most of us, Kohlrabi is an unknown ora bit of oddity, the last one picked for schoolyard games, the guy at the lunch table, sitting solo andpoking half heartedly at his food, while ingesting nothing.

I, on the other hand,see thislonely, big, andbulbousvegetable as a diamond in the rough, an interesting treasure just waiting tobe found and photographed, preferably selfie style, especially when youmanage to come across one the size of your head.

Speaking of which, I doubt you’lldiscover Kohlrabi ata standard grocerystore, although your local farmers market might be a good bet. For me,those orbs of delightarea constant in my summer CSA share, popping up around this time every year.In fact, it’s how we firstmet manymoons ago and the sole reason I delved into Kohlrabi territory.

I’m not 100% certain how to describe the taste and texture of Kohlrabi, which really is rather unfortunate for you.Honestly, it’sits own thingand tastes nothing like chicken. Fine, if I have to get more specific, I’d say Kohlrabiis what happens when apples,cabbage and cauliflower collide, an interesting threesome to be sure.

This summer will be my fifthyear with Kohlrabi, so needless to say, I’ve prepared them inamultitude of ways. I’vealso fed them to the Hubby,who much to his own chagrin, rather enjoyed his extraterrestrial friend. I say that because he calls Kohlrabi ‘Alien Vegetables,’ allwhile raisinghis eyebrows insmug certainness that not only will he not like them, but he also has no intentions ofeating them. Of course, his reluctancedoes notstop me from cooking with them. In fact, it makesit more of a challenge, which appeals to my competitive side (#poundschest).

I’ve roasted Kohlrabi, I’ve sautéed Kohlrabi, I’ve eventaken it out for dinner, drinks and a scenic drive, ending at Lookout Point.Alright fine,I embellished onthat last one,only becauseunderdogs need love in the form of creative liberties. You understand, and if I get verbally splashy, it’s simply because I want you guys to seek out these Alien Vegetables and cook something fabulous with them, these fritters to be exact.

My version of Kohlrabi fritters is sassy, salty, and a wee bit spicy because of the happy jalapeno I tossed in the mix. They’re also a touch cheesy, not at all surprising, and most definitely well seasoned because I wouldn’t have it any other way. I strongly encourage you to do me and more importantly yourself a favor by betting on this underdog. You’ll find he’s well worth the investment.

Today’s post is being shared with Laura’s Strange But Good because hello, Kohlrabi Fritters.It doesn’t get much stranger than that.

Have you ever heard of Kohlrabi? Taken selfies with them? Eaten them? If so, what’s your favorite way to prepareit?