Culinary Guides

Crisp on the outside, tender in the middle, these kohlrabi fritters are our favorite way to use up a glut of bulbs. Grated kohlrabi and potato get bound with egg and a little flour, fried until golden, and served with a garlicky cashew cream loaded with dill and parsley. They work for breakfast, brunch, or a light supper.

Ingredients

For the garlic and herb cashew cream

• 1 cup raw cashews (soaked in warm water for 30 minutes)
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic, minced
• 2 1/2 tablespoons minced dill
• 2 1/2 tablespoons minced parsley
• Salt and pepper to taste

For the fritters

• 1 pound kohlrabi (about 1 large or 2 medium), peeled
• 1 medium-sized potato, peeled
• 1 small yellow onion, diced
• 1 1/2 tablespoons minced dill
• 1 1/2 tablespoons minced parsley
• 1 teaspoon fine sea salt
• 1/3 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/3 cup grapeseed oil (or another high-heat oil)

Directions

Make the cashew cream

1. Drain the soaked cashews and rinse. Blend with 1/2 cup water, the lemon juice, olive oil, garlic, dill, and parsley until smooth, adding a little more water as needed to reach a drizzle-able consistency. Season with salt and pepper and set aside.

Grate and mix

1. Heat the oven to 250F (120C) to keep the fritters warm as you go.
2. Grate the kohlrabi and potato on the large holes of a box grater. Wrap in a clean towel and wring out as much moisture as possible.
3. In a bowl, combine the grated vegetables with the onion, dill, parsley, and sea salt. Stir in the flour, then the beaten eggs, until it forms a cohesive batter.

Fry the fritters

1. Heat the grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon about 1/4 cup batter per fritter into the pan and flatten gently.
2. Fry 3 to 4 minutes per side, until golden and crisp. Keep cooked fritters warm in the oven while you finish the rest.
3. Serve hot with the cashew cream.

Grower's tip: For fritters you want kohlrabi harvested young, at two to three inches. The bulbs grate cleanly and hold less water than older ones, which means a crisper fritter and less time spent wringing out the grated flesh.

Reheat leftovers in a hot 350F oven for about 10 minutes to bring back the crisp; the microwave leaves them soft.

Both the fritters and the sauce start with things you can grow. Sow kohlrabi in spring or fall and keep dill and parsley going all season for the cream.