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| Aaron Kirk |
- 2 medium kohlrabi bulbs, peeled and chopped (about 16 oz.)
- 1 large egg
- 2/3 cup (about 2 7/8 oz.) all-purpose flour, divided
- 1 teaspoon kosher salt, divided
- 1/3 cup olive oil
- 1 1/2 tablespoons chopped fresh chives
- 1/4 cup sour cream 1/4 cup applesauce
Step 1
Using the grating disc attachment of a food processor, process kohlrabi until finely shredded. Squeeze grated kohlrabi between paper towels to remove excess liquid. Place squeezed kohlrabi in a medium bowl. Add egg, 2 tablespoons of the flour, and 3/4 teaspoon of the salt to kohlrabi, and stir to combine.
Heat oil in a large cast-iron skillet over medium-high. Using floured hands, pat kohlrabi mixture into 12 (3-inch) flat discs. Sprinkle remaining flour on both sides of discs. Fry fritters in two batches until golden and crisp, about 3 minutes per side. Transfer to a paper-towel lined plate to drain. Sprinkle with chives and remaining 1/4 teaspoon salt; serve with sour cream and applesauce for dipping.
Source: http://www.cookinglight.com
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