Kohlrabi Fritters
Kohlrabi fritters are golden, pan-fried patties made from grated kohlrabi, carrot, and green onion, held together with egg, a little cheese, and flour. They fry up in about 4 to 5 minutes per side and land somewhere between a crispy hash brown and a savory vegetable pancake: tender inside, lacy and crisp at the edges. If you have a kohlrabi or two sitting in the crisper drawer and you are not sure what to do with them, this is the recipe I reach for.
The kohlrabi that changed my mind
I have to admit that I was never a huge fan of kohlrabi. That is until this year, when I experimented with growing them from seed, directly in my garden. I planted only 10 kohlrabi, but they surprised me with their refreshing taste, and they will surely become a staple in my garden from now on.
The classic grated kohlrabi salad recipe inspired me to try something new, and to transform a modest vegetable into a dish with unforgettable flavors. So if you are looking for a surprising little kitchen experiment, I challenge you to try these kohlrabi fritters that will very likely become your favorite fritters too.
What goes into these fritters
The ingredient list is short and forgiving. Here is what each part is doing:
- Kohlrabi — 3 medium bulbs, cleaned, peeled, and grated. This is the star, so peel off the tough outer skin first, since it stays fibrous even after cooking.
- Carrot — 1 medium carrot, peeled and grated, for a touch of sweetness and color.
- Green onions — 2 of them, chopped, for a gentle savory bite.
- Eggs — 2 eggs work as the binder that holds everything together.
- Flour — ½ cup. For a gluten-free version, swap in chickpea flour, which also adds a little extra structure. If you cook gluten-free often, my gluten-free diet plan guide is a handy reference.
- Cheddar cheese — ½ cup, grated, for savory depth and a bit of extra crispness at the edges.
- Salt and pepper — ½ teaspoon each, to season.
A quick note on the diet label: because these fritters use eggs and Cheddar, they are vegetarian rather than vegan. If you want a fully plant-based version, take a look at my vegan fritters for ideas on egg-free and cheese-free binders.
How to get them to hold together and crisp up
Fritters live or die on moisture control. Grated kohlrabi and carrot release water once you salt them, and that water is the main reason patties fall apart or steam instead of frying. So after you combine the grated kohlrabi, carrot, and green onion in a bowl, squeeze out any excess liquid before you add the rest.
From there it is easy going. Add the eggs, flour, cheese, salt, and pepper, and mix until you get an even, homogeneous batter. Heat a pan over medium heat with a little olive oil or ghee, then use a spoonful of the mixture for each patty, pressing it gently flat. Fry for 4 to 5 minutes per side, until they are deeply golden. A couple of things that help:
- Keep the heat at medium. Too high and the outside browns before the inside sets; too low and they soak up oil.
- Do not crowd the pan, so each fritter has room to crisp rather than steam.
- Resist the urge to flip early. Let a real crust form first, and they will turn without breaking.
Ways to serve them
Serve the fritters warm, straight from the pan while the edges are still crisp. A simple mayonnaise sauce is the classic pairing, but they take well to almost any dip: garlic yogurt, a squeeze of lemon, sour cream with herbs, or a spicy tomato sauce. I like them as a light lunch alongside a green salad, or as a savory side next to a bowl of soup. They also make a good brunch plate with a fried egg on top.
Make-ahead and storing leftovers
These are best fresh, but they keep nicely. Store cooled fritters in an airtight container in the fridge for up to 3 to 4 days. To bring back the crisp, reheat them in a dry pan over medium heat or in the oven, rather than the microwave, which softens them. You can also freeze cooked fritters once they are fully cooled, then reheat straight from frozen in a hot pan or oven. If you want to prep ahead, grate and squeeze the vegetables in advance and keep them chilled, then mix in the eggs, flour, and cheese right before frying.
More veggie fritters to try next
If these win you over the way they won me over, there is a whole family of fritters worth working through:
- Mixed vegetable fritters for a use-what-you-have version
- Sweet zucchini fritters when the garden is overflowing with courgettes
- Eggplant fritters for something meatier and rich
- Corn fritters for a sweeter, summery plate
If you make these kohlrabi fritters, I would love to know whether they turned a kohlrabi skeptic into a fan the way my own garden batch did for me. Leave a star rating and a comment below to tell me which dipping sauce you paired them with.
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Kohlrabi Fritters
Ingredients
- 3 medium kohlrabi cleaned, peeled and grated
- 1 medium carrot peeled, grated
- 2 green onions chopped
- 2 eggs
- ½ cup flour use chickpea flour for GF version
- ½ cup Cheddar cheese grated
- ½ teaspoon of salt
- ½ teaspoon pepper
Instructions
- In a bowl, combine the grated kohlrabi, carrot and green onion. Squeeze out excess liquid if necessary.
- Add eggs, flour, cheese, salt and pepper. Mix the ingredients well until you get a homogeneous composition.
- Heat a pan on medium heat, add a little olive oil or ghee.
- Use a spoonful of the filling mixture for each patty. Fry them for 4-5 minutes on each side, until they are golden.
- Serve the fritters warm, with mayonnaise sauce or any other sauce of your choice.
Frequently Asked Questions
As written, they are vegetarian, because the batter uses 2 eggs and grated Cheddar cheese to bind and add flavor. To make them vegan you would need a plant-based binder and cheese, so check out my vegan fritters for egg-free and dairy-free ideas.
Excess moisture is the usual culprit. After grating the kohlrabi and carrot, squeeze out the extra liquid before mixing, then make sure the egg, cheese, and flour are evenly combined. Let a real crust form over medium heat before you flip, so each patty holds its shape.
Yes. Simply swap the ½ cup of regular flour for chickpea flour, which binds well and adds a little extra structure. Everything else in the recipe stays the same.
Yes, peel the tough outer skin off each bulb first, since it stays fibrous even after frying. Once peeled, grate the kohlrabi like you would a potato or carrot, then combine it with the other grated vegetables.
They are best warm with a dipping sauce. A simple mayonnaise sauce is the classic match, but garlic yogurt, herbed sour cream, lemon, or a spicy tomato sauce all work well. Pair them with a green salad for a light lunch or serve them as a savory side.
Cooked fritters keep in an airtight container in the fridge for 3 to 4 days, and they freeze well once fully cooled. Reheat them in a dry pan or the oven to bring back the crisp, rather than the microwave. You can also grate and squeeze the vegetables ahead of time, then mix and fry just before serving.
