This is a recipe posting for L, my “Local Mom”. I’m sorry I don’t have a picture of these tasty little things. I found the recipe in Farmer John’s Cookbook, The Real Dirt on Vegetables, by Farmer John Peterson and Angelic Organics. It was also passed along in our CSA newsletter, with citation, of course.
In all my time in New England, I’d never seen a kohlrabi. Not many kohlrabis were running around the Denver metro area when I was there, either. But boy, did I start to see kohlrabi when I moved here! I assumed it was another of those Asian vegetables that someone knew what to do with. So, I was quite intimidated when they started piling up in the CSA box. So what did I do? Save them for a night when people were coming over for dinner! I saw this recipe, and wow, they sound kind of like latkes… those are tasty, right?
These turned out to be a bit more savory, but the six of us had no trouble polishing off all of them, as part of our many dish dinner. I’d say we had 1.5 times this recipe. The recipe says it serves 4 to 5.
- large skillet
- grater or food processor
- chef’s knife
- cutting board
- large mixing bowl
- spoon for mixing
- sturdy spatula for flipping
- measuring spoons
- liquid measuring cup
- dish towel
- 4 medium kohlrabi bulbs, peeled (about 1 pound)
- 2 eggs, lightly beaten
- 1 small onion, chopped (1/3 cup)
- 2 Tbs. dried bread crumbs
- 1 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. dried red pepper flakes
- 2 Tbs. olive oil
- 2 Tbs. butter
- plain yogurt or sour cream, for garnish (optional)
- Grate the kohlrabi and wrap it in the dish towel. Squeeze out as much moisture as possible.
- Combine kohlrabi, eggs, onion, bread crumbs, salt, ginger, red pepper in a large bowl. Add pepper to taste.
- Heat the oil and butter in the large, heavy skillet. Add a spoonful of the kohlrabi mixture to the hot fat, and press down on it firmly with the sturdy spatula. (don’t stir fry) Let the kohlrabi cake cook until brown, about 7 minutes. Carefully flip with the spatula, and press down again firmly with the spatula, and brown for another 5-7 minutes. You can make the hash brown patty any size you want, but keep it to 1/4 inch thick. (Mine were about the size of an English Muffin). Drain on paper towels. (I kept a platter in a 200 degree oven so they’d stay crisp while I fried them in batches.)
- Serve with sour cream or yogurt (Optional)
These are good for what ails you. And besides, one can only eat so many raw sticks of kohlrabi with dip.