Kohlrabi Fritters with Fresh Herb Yogurt Sauce Recipe

Introduction

Kohlrabi fritters are a delightful way to enjoy this often-overlooked vegetable. Crispy on the outside and tender on the inside, these fritters are full of bright flavors and paired perfectly with a fresh yogurt sauce.

Ingredients

• 2 pound Kohlrabi
• 1 bunch Scallion
• 1 clove Garlic
• 1 cup Chickpea Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Fine Salt
• 1/4 teaspoon Fresh Oregano
• 1/4 teaspoon Ground Turmeric
• 1/4 teaspoon Cayenne Pepper
• 3/4 cup Buttermilk
• 1 Egg
• 1 dash Palm Shortening
• 1 cup Greek Yogurt
• 1/2 Lime
• 1 tablespoon Fresh Cilantro
• 1 teaspoon Fresh Mint
• 1 pinch Fine Salt
• Fresh Cilantro (to taste, for garnish)

Instructions

1. Step 1: Remove the leaves from the kohlrabi, destem them, rinse in cool water, and dry thoroughly with a salad spinner or by shaking.
2. Step 2: Chop the kohlrabi leaves into roughly 1/2 inch pieces and set aside. Peel the outer skin of the kohlrabi bulbs, grate them, and reserve.
3. Step 3: Dice the green parts of the scallions and mince the garlic clove. Keep them ready for mixing.
4. Step 4: In a bowl, whisk together chickpea flour, palm shortening, fine salt, fresh oregano, ground turmeric, cayenne pepper, and baking soda.
5. Step 5: In another bowl, whisk buttermilk, egg, and minced garlic until smooth. Gradually add the flour mixture and whisk until the batter becomes smooth and well combined.
6. Step 6: Fold the grated kohlrabi, chopped leaves, and diced scallions into the batter using a spatula until evenly incorporated.
7. Step 7: Preheat your oven to 170°F (75°C) and line a baking sheet with paper towels to keep the fritters warm later.
8. Step 8: Heat oil in a 12-inch cast iron skillet over medium heat to about 1/4 inch deep. Once hot, use 1/3 cup batter to form each fritter in the pan, smoothing them to even thickness. Fry for 3-4 minutes on each side until golden and crispy.
9. Step 9: While frying, prepare the yogurt sauce by mixing Greek yogurt, chopped fresh cilantro, fresh mint, a pinch of salt, and lime juice in a small bowl. Set aside.
10. Step 10: Transfer cooked fritters to the paper towel-lined baking sheet and keep warm in the oven while frying remaining batches. Add oil as needed for frying.
11. Step 11: Serve the warm fritters topped with the yogurt sauce and garnished with fresh cilantro. Enjoy your delicious kohlrabi fritters!

Tips & Variations

• Substitute palm shortening with vegetable oil or ghee if unavailable.
• Add finely chopped chili for extra heat in the batter.
• Try serving with a squeeze of fresh lemon instead of lime for a different citrus note.
• For a gluten-free version, chickpea flour is already suitable, but ensure all ingredients are certified gluten-free.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispness. The yogurt sauce should be kept separately and consumed within 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to mix the batter just before frying to maintain freshness and proper texture. However, chopped vegetables can be prepared ahead and stored in the fridge.

What can I use if I don’t have buttermilk?

You can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

Kohlrabi Fritters with Fresh Herb Yogurt Sauce Recipe

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★★★★★

4.6 from 50 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 8–10 fritters 1x
• Diet: Vegetarian

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Description

Crispy and flavorful kohlrabi fritters made with chickpea flour and aromatic spices, served with a refreshing herb-infused Greek yogurt sauce. These fritters combine grated kohlrabi and its tender leaves for a delicious vegetable-packed snack or appetizer that’s lightly fried to golden perfection.

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Ingredients

Scale 1x2x3x

Fritters

• 2 pounds Kohlrabi
• 1 bunch Scallion
• 1 clove Garlic
• 1 cup Chickpea Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Fine Salt
• 1/4 teaspoon Fresh Oregano
• 1/4 teaspoon Ground Turmeric
• 1/4 teaspoon Cayenne Pepper
• 3/4 cup Buttermilk
• 1 Egg
• 1 dash Palm Shortening
• Oil for frying (about 1/4 inch depth in pan)

Yogurt Sauce

• 1 cup Greek Yogurt
• 1 tablespoon Fresh Cilantro, chopped
• 1 teaspoon Fresh Mint, chopped
• 1/2 Lime, juice
• 1 pinch Fine Salt
• Fresh Cilantro leaves for garnish, to taste

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Instructions

1. Prepare Kohlrabi and Greens: Remove leaves from 2 pounds of kohlrabi and rinse both leaves and stems thoroughly. Shake dry or use a salad spinner. Chop leaves into 1/2 inch pieces and set aside. Peel and grate the kohlrabi bulbs and reserve.
2. Prep Aromatics: Dice the green parts of 1 bunch scallions and mince 1 clove of garlic. Set aside for later incorporation.
3. Mix Dry Ingredients: In a bowl, whisk together 1 cup chickpea flour, 1 dash palm shortening, 1/2 teaspoon fine salt, 1/4 teaspoon fresh oregano, 1/4 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon baking soda until evenly combined.
4. Combine Wet Ingredients: In a separate bowl, whisk 3/4 cup buttermilk, 1 egg, and the minced garlic until smooth. Gradually add the dry flour mixture to the wet mixture and whisk to form a smooth batter.
5. Fold in Vegetables: Carefully fold the grated kohlrabi, chopped leaves, and diced scallions into the batter using a spatula until well incorporated.
6. Preheat Oven and Skillet: Preheat oven to 170°F (75°C). Prepare a baking sheet lined with paper towels to keep cooked fritters warm. Heat a 12-inch cast iron skillet over medium heat with enough oil to cover the pan about 1/4 inch deep.
7. Fry Fritters: Once oil is hot, drop 1/3 cup batter portions into the skillet and smooth each fritter to an even thickness. Fry for 3-4 minutes on each side until golden brown and crispy.
8. Keep Warm: Transfer fried fritters to the paper towel-lined baking sheet and place the sheet in the warm oven. Repeat frying remaining batter, adding oil as needed.
9. Prepare Yogurt Sauce: While frying, combine 1 cup Greek yogurt, 1 tablespoon chopped fresh cilantro, 1 teaspoon chopped fresh mint, juice of 1/2 lime, and 1 pinch of fine salt in a small bowl. Mix well and set aside.
10. Serve: Once all fritters are cooked, serve topped with the fresh yogurt sauce and garnished with additional fresh cilantro leaves. Enjoy immediately for best texture and flavor.

Notes

• Be sure to dry the kohlrabi leaves well to avoid watery batter.
• Use a thermometer or test oil heat carefully for perfect frying temperature to prevent greasy fritters.
• Keeping cooked fritters warm in a low oven helps maintain crispness until serving.
• Substitute palm shortening with any solid vegetable shortening or neutral oil if unavailable.
• Vegan adaptation: Replace egg and buttermilk with flax egg and plant-based buttermilk respectively.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American with Mediterranean influences

Keywords: kohlrabi fritters, chickpea flour fritters, vegetable fritters, gluten free fritters, vegetarian appetizer, crispy kohlrabi, Greek yogurt sauce