Hello Gardeners and Cooks:

Kohlrabi is a vegetable that few people have heard of, much less put into a recipe.  My first exposure to Kohlrabi was watching it slowly turn from a strange, turnip-like vegetable into a wilted, shriveled turnip-like vegetable.  I had no idea what to do with it!

Luckily, a farmer came along and peeled a fresh Kohlrabi bulb for me, sliced off a piece and wow!  Kohlrabi has a crunchy texture like a radish, but not the spicy taste.  It is mild, crunchy and terrific to eat in so many ways:

plain, just as it is

sliced matchstick style or cubed and put into a fresh, green salad

cut into french fry size pieces, covered with oil and baked at 350 degrees for 40 minutes and voila-Kohlrabi fries.

Do not be afraid!  Try this wonderful vegetable and you will be hooked-I wait all year for fresh Kohlrabi and eat as much as I can of it while it is fresh, crisp and delicious!

Happy Eating!


Kohlrabi Fritters (1 of 2)
Kolhrabi, Carrot and Potato Fritters
Serves: 8 fritters
What You Need
  • 2 kohlrabi
  • 1 carrot
  • 1 potato
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup vegetable oil (enough for ¼-inch depth in a large skillet)
  • ¼ teaspoon kosher salt
  • sour cream or plain yogurt
What To Do
  1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Wash one potato, leaving the skin on. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. Serve warm with sour cream or yogurt topping.
These fritters are best eaten warm the day of making.