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.
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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!
How to Make Kohlrabi Fritters
- 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.
- Add lightly beaten eggs to the mixing bowl.
- Gently mix everything together with a rubber spatula.
- 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.
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.
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.
Lemon Dill Kohlrabi Fritters
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
- Olive oil - for cooking; can sub canola or 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
Happy cooking! – Lizzie
SHARON CARVER
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.
Lizzie Streit, MS, RDN
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.