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Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce

Easy kohlrabi fritters, served with a wonderful garlic-herb cashew cream sauce. Perfect for breakfast or a light lunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 to 6

Ingredients

  • 1 pound kohlrabi about 1 large or 2 medium kohlrabies, peeled
  • 1 medium-sized russet potato peeled (about 1/2 pound)
  • 1 small yellow onion diced
  • 1 1/2 tablespoons minced fresh dill
  • 1 1/2 tablespoons minced fresh parsley
  • 1 teaspoon fine sea salt
  • 1/3 cup all-purpose flour
  • 2 eggs lightly beaten
  • 1/3 cup grapeseed oil
  • Cashew Cream Sauce see note

Instructions

    Cup of Yum
  1. Preheat the oven to 250˚F. Using the large holes on a box grater, grate the kohlrabies and potato. Alternatively, you can use the grating attachment on a food processor to do the same thing. Transfer the grated vegetables to a dish towel, wring out any moisture, then put them into a bowl.
  2. Add the onion, dill, parsley, salt, and flour to the grated kohlrabi mixture. Stir in the eggs and mix until everything is well incorporated.
  3. Heat the grapeseed oil in a large skillet over medium-high. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2 or 3 more fritters to the pan. Cook this batch of fritters until they're golden brown and crisp, 3 to 4 minutes per side. Drain them on a paper-towel-lined plate before transferring the to a baking sheet to keep them warm in the oven while you finish making all the fritters.
  4. Serve the fritters with the sauce and enjoy. 

Notes

  • Tips & Tricks: I did a rough version of Andrea's cashew cream sauce but this is her recipe. 
  • Stock up: get the pantry ingredients you will need: potatoes, kohlrabi, herbs
  • Link: This recipe was reprinted with permission from the Dishing Up the Dirt cookbook.