• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Kohlrabi

    Lemon Dill Kohlrabi Fritters

    Published: Dec 10, 2020 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 12 Comments

    461 shares
    Jump to Recipe Print
    images of kohlrabi fritters separated by a green text box with recipe title
    images of kohlrabi fritters separated by a green text box with recipe title
    close-up image of kohlrabi fritters with lemon zest on a serving plate
    image of kohlrabi fritters on a serving plate under a text box with recipe title

    This easy recipe for kohlrabi fritters will make you fall in love with kohlrabi! With just a handful of ingredients and a short prep time, these vegetarian fritters are a quick and delicious addition to breakfast, lunch, or dinner.

    close-up image of kohlrabi fritters with lemon zest on a serving plate

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Every once in a while, I post a unique veggie on my Instagram story and ask my followers to “name that veg.” I give a few different options, and the results are always interesting!

    Last week, I posted a photo of a gigantic kohlrabi, and I was interested to see that <50% of respondents guessed correctly. Kohlrabi is not well known, but it’s really delicious. If you haven’t cooked with it yet, you HAVE to try these kohlrabi fritters!

    Kohlrabi has a mild taste similar to that of broccoli stems, and its texture lends itself to so many preparations. You can easily grate kohlrabi and use it in the same way as potatoes or zucchini in fritters.

    I added dill and fresh lemon zest to these delish fritters, and that proved to be a wonderful addition. I recommend eating the fritters with a dollop of sour cream or yogurt, but they also taste great on their own. So, go grab that kohlrabi from your farm share box or pick one up at the store, and get started!

    a large green kohlrabi sitting on a white counter

    How to Make Kohlrabi Fritters

    1. Prepare a cup of chopped onion and two heaping cups of grated kohlrabi. Transfer the kohlrabi to a clean dish towel, and squeeze as much water as possible out of it. Place the drained kohlrabi and onion in a large mixing bowl, and add the dry ingredients.
    2. Add lightly beaten eggs to the mixing bowl.
    3. Gently mix everything together with a rubber spatula.
    4. Warm some oil in a large skillet. Form kohlrabi patties with your hands, and place them on the skillet to cook for a few minutes on each side. Repeat with the rest of the batter.

    See how easy it is to make fritters? I’m just giving you an abbreviated version of the recipe steps here, so be sure to scroll down to the recipe card for all of the details.

    • grated kohlrabi, flour, herbs, and spices in a silver mixing bowl
    • grated kohlrabi, herbs, spices, and eggs in a mixing bowl on a platter
    • batter for kohlrabi fritters in a mixing bowl on a white counter
    • three kohlrabi fritters in a large black skillet on a counter

    Expert Tips and FAQ

    • For a detailed tutorial on how to prep kohlrabi for this recipe, check out my post on How to Peel Kohlrabi.
    • Use three cups total of veggies. You should get about two cups of grated kohlrabi from a large bulb, but keep an eye on how much your kohlrabi yields. If you need to add more or less onion to make up three cups, do so.
    • Don’t skip the step of squeezing out the water from the kohlrabi. If the batter is still a little wet even after you do that, add another tablespoon or so of flour to firm it up. I use whole wheat flour, but you can use all-purpose or even oat flour. You can also start with adding just one egg to see if that is sufficient to hold the batter together.
    • Serve with a dollop of yogurt or sour cream, applesauce, or whatever sauce you’d like!
    • Leftover kohlrabi fritters will last in an airtight container in the fridge for up to five days. Enjoy cold, reheat in the microwave for 1-2 minutes on high, or heat in the oven for a few minutes.
    • You will need to make the fritters in batches (unless you have a gigantic griddle or skillet). So, to keep the fritters warm while you make the rest of them, keep them in the oven preheated to 250 degrees F (or use the “warm” function if you have one).

    How do you shred kohlrabi?

    The easiest way to grate kohlrabi for fritters is to use a hand grater or box grater. If you have the patience, you can also use a julienne peeler.

    side image of kohlrabi fritters on a platter in front of a raw kohlrabi

    More Kohlrabi Recipes

    If you love these kohlrabi fritters, check out the Turnip Hash Brown Cakes with Apple Chutney for a similar recipe. To try more kohlrabi, explore the Whole Roasted Kohlrabi with Pomegranate Reduction, Roasted Kohlrabi Steak with Mushroom Sauce, and the Sage Brown Butter Kohlrabi Noodles with Pine Nuts.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    six kohlrabi fritters topped with lemon zest on a serving platter

    Lemon Dill Kohlrabi Fritters

    Make this easy vegetarian kohlrabi fritters recipe for breakfast, lunch, or dinner.
    4.88 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 30 minutes mins
    Servings: 8 fritters
    Calories: 52kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Grater
    • Dish towel
    • skillet

    Ingredients 

    • 2 heaping cups grated kohlrabi
    • 1 cup diced yellow onion
    • ⅓ cup whole wheat flour - can sub all-purpose or oat flour; may need up to ½ cup
    • 2 teaspoon dried dill - or 2 tablespoon fresh
    • 1 teaspoon dried minced garlic - sub 2 garlic cloves or ½ teaspoon garlic powder
    • 1 teaspoon lemon zest
    • ¾ teaspoon Kosher salt
    • 2 eggs - lightly beaten
    • Extra virgin olive oil - for cooking; can sub avocado oil

    Instructions

    • Remove the skin from the kohlrabi with a paring knife. Grate the kohlrabi using a hand grater, box grater, or julienne peeler. Transfer to a clean dish towel and squeeze as much water as possible out of it over the sink.
    • Add the drained, grated kohlrabi to a mixing bowl with the diced onion, flour, dill, garlic, lemon zest, and salt. Pour in the lightly beaten eggs, and mix until the batter comes together. You may want to start with just one egg to see if that is sufficient to bring the batter together. If the batter appears too wet, add one or two more tablespoons of flour.
    • Take a scoop of batter from the bowl and form a fritter with your hands. They should be about ½-inch thick and 2 inches wide. Place the fritters on a plate, and warm a tablespoon of oil in a large skillet.
    • Cook the fritters in batches for 2 to 3 minutes on each side until golden brown. Enjoy warm with a dollop of sour cream, yogurt, and/or applesauce, or just plain!

    Notes

    • Use about three heaping cups of veggies total. You may need to adjust the amount of onion you add based on how much kohlrabi you get after grating it.
    • Leftovers will last for up to five days in an airtight container in the fridge.
    • To keep the fritters you already made warm while you cook the other ones, place them on a baking sheet and keep in an oven preheated to 250 degrees F (or use the “warm” setting if you have one). 

    Nutrition

    Serving: 1fritter | Calories: 52kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 242mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy cooking! – Lizzie

    More Kohlrabi Recipes

    • pickled kohlrabi spears in a wide mouth glass jar with lid on a counter
      Quick Pickled Kohlrabi Recipe
    • sautéed kohlrabi and greens in a cast iron skillet with a wooden spoon
      Sautéed Kohlrabi (with the greens)
    • photo of a large green kohlrabi underneath a text box with post title
      How to Peel Kohlrabi (with Video)
    • wider version of 3 whole roasted kohlrabi with pom seeds on a white plate
      Whole Roasted Kohlrabi with Pomegranate Reduction
    461 shares

    Reader Interactions

    Comments

      4.88 from 8 votes (4 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rebecca

      July 31, 2024 at 12:05 pm

      Been receiving kohlrabi in my CSA weekly. Will try them as fritters this week, for sure! But I do have to say, for a dietitian, I am surprised you are recommending canola oil to fry. If I avoid anything in my diet, it’s processed seed oils. Is this still taught as safe to consume? Curious.

      Reply
      • Lizzie Streit, MS, RDN

        August 01, 2024 at 3:39 pm

        I recommend olive oil for frying in this recipe.

        Reply
    2. Carrie

      July 08, 2024 at 8:15 pm

      5 stars
      Really tasty! I used almond flour, which worked fine. Instead of frying, I lined a baking sheet with parchment paper, sprayed it and the patties with oil, and baked them in the oven at 350 for 20 minutes each side (might need longer). Also made a yogurt sauce with garlic powder, lemon juice, fresh dill and chopped onion. 1 large kohlrabi gave me about 4 cups shredded.

      Reply
      • Lizzie Streit, MS, RDN

        July 11, 2024 at 12:20 pm

        Hi Carrie, thanks so much for your comment and helpful tips! I’m so glad you enjoyed the recipe!

        Reply
    3. John

      October 14, 2023 at 8:51 am

      I had two small kohlrabi not enough for two heaping cups so I substituted half an apple and the fritters came out fine.

      Reply
      • Lizzie Streit, MS, RDN

        October 16, 2023 at 12:18 pm

        Good idea! I bet the apple tasted great in there.

        Reply
    4. Darcie Lanthier

      April 18, 2023 at 8:57 am

      5 stars
      Very tasty.
      Great for brunch.

      Reply
      • Lizzie Streit, MS, RDN

        April 18, 2023 at 9:46 am

        I’m so glad you enjoyed the recipe, Darcie!

        Reply
    5. Jalene

      August 16, 2022 at 11:23 pm

      5 stars
      Love these! Super easy and SO tasty! We used fresh dill, garlic, and added 1 green onion (which we put in our traditional latkes for more flavor).
      We served them with Toum (Lebanese garlic spread). This is a keeper dish that we’ll make again! Next tine I’m using my Cuisinart instead of a box grater. Thank you so much, now I’m excited to get kohlrabi on my CSA box!

      Reply
      • Lizzie Streit, MS, RDN

        August 22, 2022 at 8:41 am

        Hi Jalene, I’m so glad to hear that you enjoyed these fritters! It sounds like you made some wonderful additions. Thanks for leaving a review, and I hope you get some more kohlrabi in your CSA soon :)!

        Reply
    6. SHARON CARVER

      November 29, 2021 at 4:16 pm

      4 stars
      I found the rough chop on the onion to be unsatisfactory because the onions would separate from the fritters. We used the lemon to make a lemon sour cream sauce to serve with the fritters.

      Reply
      • Lizzie Streit, MS, RDN

        December 03, 2021 at 1:20 pm

        Hi Sharon, the recipe calls for diced onion which is a finer cut than chopped onion. I agree with your comment that the recipe would not work as well with chopped onion, so that’s why I specify diced.

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    See more Spring →

    Salads

    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.