Have you ever seen a kohlrabi before? They are bizarre. Completely weird. They look like a cross between a spaceship and a Pokemon.
This is what I’m talking about, in case you’ve never seen one.
I’d never cooked with one before I made these kohlrabi fritters – in fact I’d never even seen one in real life. They’re not exactly common in the supermarkets around here. To be honest I was genuinely impressed that I was even able to name it when it appeared in a veg box I had delivered the other week. I definitely felt a bit smug about that for a while, even if I did have to Google it to double check.
It’s not often that I get to try an entirely new vegetable. I had literally no idea what it would be like – did it have layers like a cabbage? Or like an onion? Was it full of seeds? Did it have a core?
Turns out: it has none of these things. Actually, below the tough skin, the texture is almost exactly like an apple – pretty juicy, and slightly grainy. It was perfect for making these kohlrabi fritters!
Flavour-wise, it’s pretty mild – it smells faintly of broccoli. It’s got a fresh crunch to it when eaten raw, but I decided to do something a bit more exciting than just chopping it up and eating it raw.
These kohlrabi fritters were really easy to make – just grate the kohlrabi and a couple of carrots, mix them with a couple of eggs and some flour, along with some fresh spring onions and chives, and add good dollops of the mixture to some oil in a pan. They end up perfectly crispy on the outside, with a nice soft middle.
You can find the recipe for these kohlrabi fritters over at Great British Chefs.