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.
Ingredients
Scale
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
Instructions
- 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.
- Prep Aromatics: Dice the green parts of 1 bunch scallions and mince 1 clove of garlic. Set aside for later incorporation.
- 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.
- 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.
- Fold in Vegetables: Carefully fold the grated kohlrabi, chopped leaves, and diced scallions into the batter using a spatula until well incorporated.
- 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.
- 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.
- 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.
- 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.
- 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
