These kohlrabi fritters are a tasty way of consuming these purple vegetables in a fun and yummy recipe. This recipe is made with grated Kohlrabi, mixed with carrots, ginger along with aromatics, spices, and flour. These disk-shaped fritters are perfect for an even snack with your evening Chai. If you have never had Kohlrabi or don’t know how to consume it, here’s how you can prepare this nutritious vegetable.
As a fan of pakodas or fritters, I just need a reason to turn any vegetable into pakodas. And I was definitely not about to leave these purple veggies alone. When I inquired about preparation methods for kohlrabi at my local farmers market, they suggested slicing the kohlrabi, salting it lightly, and savoring it as is. However, I wanted to explore a more adventurous option, so I decided to grate the kohlrabi using my food processor and transform it into fritters. Trust me, the outcome was delightful! They are a perfect match with the mint coriander chutney. I highly recommend giving these kohlrabi fritters a try, paired with a mint coriander chutney. Mama Bee guarantees that you won’t regret it!
What is Kohlrabi?
Kohlrabi, also called German turnip or turnip cabbage, is believed to have its origin in Europe. It goes by many names i.e. Kohlrabi(English or German) or Gaant Gobi (Hindi) or Khol Khol or Noolkol or ChouRave (French). It is thought to be a variety of wild cabbage that has been grown for its unique characteristics and flavour. The taste of Kohlrabi can be described as mild, slightly sweet, and something like a cabbage. Its taste is often compared to a combination of turnip, radish, and broccoli stems. The texture is crisp and crunchy, similar to an apple. In India, people prepare kohlrabi differently as compared to other countries. For example, people make Kohlrabi Sabzi, Kohlrabi Paratha, Kohlrabi Pakoras or Kohlrabi Raita. Whereas other countries consume Kohlrabi in Kohlrabi Slaw, Roasted Kohlrabi or Kohlrabi Soup or even Stir-Fried.
What are the benefits of Kohlrabi?
Kohlrabi is a low glycemic index food, aiding in satiety and glycemic control. It can contribute to weight loss and improved metabolism as part of a healthy diet.
Vitamins: Kohlrabi is rich in nutrients like dietary fiber, vitamin C, vitamin B6, potassium, and antioxidants. The antioxidants in kohlrabi protect against cell damage and reduce the risk of chronic diseases. Its high fiber content supports healthy digestion. Vitamin C in kohlrabi boosts immune function and aids in fighting infections and illnesses.
Kohlrabi’s low calorie and high fiber content make it beneficial for weight management. The potassium in kohlrabi helps maintain healthy blood pressure levels and supports heart health.
Kohlrabi’s high water content contributes to hydration and optimal bodily functions. It possesses anti-inflammatory properties that may help reduce inflammation in the body. Kohlrabi’s calcium and magnesium content supports stronger bones.
Ingredients and Substitutes: Kohlrabi Fritters
Ingredients
Vegetables:
Kohlrabi
Carrot
Small red onion
Green chili peppers
Ginger
Spices and Seasonings:
Salt
Turmeric
Red chili powder
Ground cumin
Amchur (dry mango powder)
Chaat masala
Fresh Herbs:
Mint leaves, chopped
Cilantro/coriander, chopped
Coating and Binding:
Flour
Corn starch (substitute with potato starch)
Others:
Oil for brushing the surface
Substitutes
Corn Starch: Potato starch or tapioca starch can be used as a substitute for corn starch in this recipe. It provides a similar thickening and binding effect.
Amchur (Dry Mango Powder): If you don’t have amchur, you can substitute it with sumac. Sumac has a tangy flavor that can provide a similar citrusy taste to the dish.
You can add more vegetables like grated potato, zucchini, cauliflower etc.
Things to remember while making Kohlrabi Fritters
Fritters are best enjoyed immediately after frying. Remember to serve fritters fresh and hot for the best taste and texture.
Squeezing out excess moisture from grated veggies before frying helps achieve crispier fritters with a better texture.
Using a splatter screen while frying can help avoid oil spitting and make the process cleaner and safer.
Preheating the air fryer before cooking helps ensure even and consistent cooking throughout.
While air frying requires less oil compared to traditional frying methods, a light coating of oil on the food can enhance flavor and crispiness. Use a cooking spray or brush a small amount of oil onto the fritters.
Grating vegetables with a food processor using a shredding disk or blade can save time and protect your hands from accidental cuts. (Dr. Butterfingers has a few stories to impart on accidental cuts)
How to make Kohlrabi Fritters (Steps and Method)
Clean the kohlrabi by removing the peel
Grate the vegetables (kohlrabi, carrot) and aromatics (ginger, onion, green chili), with a grater or the grating function of a food processor.
Place them on a muslin cloth laid over a bowl and add a tsp salt to this andante mix with your hand. Let it sit for around 30 minutes to draw out the moisture (this ensures crispier fritters that don’t get soggy with time).
After 30 minutes, squeeze out the liquid with the help of the muslin cloth. Set the liquid aside for later.
Remove the muslin cloth and place the grated veggies in the bowl. Now add all the flour, cornstarch, and spices to the veggies and mix well.
Mix well. Add a few tablespoons of the reserved liquid to form a pliable dough
Using your hands form the dough into 1/2-inch thick disks.
Take a flat skillet and oil it well. On medium heat, add the kohlrabi fritters to the pan. Cook them for 2 minutes or more and flip when one side is golden brown. Keep flipping to get crispy golden brown sides.
Remove them from the skillet and serve hot with a side of mint-cilantro chutney.
Freezing and Storing
Store in the Freezer: Once the fritters are shaped into a disk-like shape, dust them with some flour. Place them in a freezer bag or container and store them in the freezer. They can be stored for up to 2 to 3 months.
Thawing and Reheating: When you’re ready to enjoy the fritters, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, you can air fry or oil fry them in a pan or air fryer at a moderate temperature until they are golden through and crispy. Avoid microwaving, as it may result in a soggy texture.
Try out other recipes that you can enjoy with a cup of chai
Kohlrabi fritters, crispy and flavorful bites made with grated kohlrabi carrots, ginger, green chilli and spices, which makes for a perfect as a snack or appetizer.
Anjaliiiiiii, thank you so much for this recipe! I'm German and eat kohlrabi mostly diced, cooked, and doused in sauce hollandaise. It's nice but the fritters sound more adventurous. Now I only need to know which food processor you are using because mine can neither handle kohlrabi nor carrots. Thanks again, Jenny
I love kohlrabi but my family does not. I did not say a word about what was in the fritters, aside from saying they were like a vegetable pakora. That, along with the spicy chutney I served with them, was enough for everyone to clean their plates. Could you use besan instead of all purpose flour? I think they’d be even better with the extra boost of flavor, but they might need some ratio of bean and all purpose or rice flour. I’m curious if you’ve made them this way and what you thought of them. Thanks for another great recipe!
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Anjaliiiiiii, thank you so much for this recipe! I'm German and eat kohlrabi mostly diced, cooked, and doused in sauce hollandaise. It's nice but the fritters sound more adventurous. Now I only need to know which food processor you are using because mine can neither handle kohlrabi nor carrots. Thanks again, Jenny
I love kohlrabi but my family does not. I did not say a word about what was in the fritters, aside from saying they were like a vegetable pakora. That, along with the spicy chutney I served with them, was enough for everyone to clean their plates. Could you use besan instead of all purpose flour? I think they’d be even better with the extra boost of flavor, but they might need some ratio of bean and all purpose or rice flour. I’m curious if you’ve made them this way and what you thought of them. Thanks for another great recipe!