the year of the kohlrabi

every year has winners and losers.  some years are especially good for certain crops, and this year one of the clear stand outs is kohlrabi.  kohlrabi2lost of rain and relatively consistant cooler temperatures, has made for some monsters in great volume.  with so much of it i’ve had to think a little more about how to treat it.   my standard has been simply to cut it in slices and serve with a dip of your choice.


i’ve expanded this year to include slaw. simply peel and grate, then proceed as you would for cabbage.  i’m not a fan of creamy cole slaw, so lately i’ve been doing a slaw with olive oil, lemon juice, lemon zest, spicy mustard, fresh parsley and salt and pepper.

not knowing what else to do with the rest, i decided to make a fritter of sorts.  start by grating the kohlrabi, and add some salt.


allow to chill in the fridge for an hour or two so the juices come out.  put the kohlrabi in cheese cloth and press to remove all excess moisture.  once this has been grated and pressed, your once abundant kohlrabi becomes a much smaller volume.

to this add an egg or two, some pepper and spices of your choice.  i’ve been going for a little smoked paprika, but i’m planning on trying some old bay seasoning for mock crab cakes.

eggaddheat up a skillet to medium high, add some olive oil and use a 1/4 cup measuring cup to form patties, and drop them into the skillet.

fryfry about four minutes on each side or until golden brown – serve with sauce of your choice, a garlic aioli or pesto both great, though a dollop of  sour cream would be perfect and simple.

what ideas do you have for kohlrabi?  what vegetables have been growing well in your garden this year?

also sorry for all the delays in writing, my life has been very hectic as of late, and welcome to all the new subscribers.

writing soundtrack = j dilla’s “donuts”



4 responses to “the year of the kohlrabi

  1. Yes! Slaw & fritters! These are my go-to kohlrabi recipes too. Thanks for hilighting this delicious, alien-looking vegetable.

    • Oh, & I forgot to mention… I’ve found that adding a bit of chick pea flour to the fritters makes them a bit crispier.

      • good call on the chick pea flour – maybe i will try some sort of pakora type thing as well.

  2. FWIW — Kohlrabi pickles well… the same technique you would use for turnips, daikon, or greens. That way you can enjoy it all year until next year’s crop comes in.

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