Kohlrabi and Herb Fritters

Source: “From Asparagus to Zucchini, A Guide to Cooking Farm Fresh Produce”


  • 4 kohlrabi bulbs, peeled and grated
  • 2 eggs beaten
  • 3 Tbsp. dried bread crumbs
  • ¼ c. chopped scallions (try adding some chopped garlic scapes too)
  • 1 tsp. salt
  • 1/4 tsp. crushed red pepper (optional)
  • Pepper to taste
  • 1/3 c. yogurt
  • 3 Tbsp. fresh dill
  • 1 tsp. lemon juice
  • Salt to taste


For the sauce, combine 1/3 c. yogurt, 3 Tbsp. chopped fresh dill, 1 tsp. lemon juice and salt to taste. Refrigerate 30 minutes before serving. For a different sauce, you can replace the dill with cilantro and the lemon with lime juice, and add a bit of honey. Mint is another great addition! Meanwhile, peel and shred the kohlrabi into a colander and squeeze out excess moisture. In a separate bowl combine 2 beaten eggs, 3 Tbsp. dried bread crumbs, 1/4 c. chopped scallions and scapes, 1 tsp. of salt, 1/4 tsp. crushed red pepper and black pepper to taste. Add kohlrabi by the spoonful and mix until egg is coating the entire mixture. Heat 4 Tbsp. of olive oil in skillet until small bubbles appear. Form fritter mixture into 2-inch balls and drop into skillet. Press gently with spatula to flatten. Cook for 5-7 minutes on each side, or until golden brown.