I didn’t even know kohlrabi existed until a few months ago. It was my brother’s birthday, and someone decided to give him seeds to plant in the garden. I looked at the package, frowning at the foreign name, and that was my first encounter with kohlrabi. Fast forward to the present, and the seeds have transformed into lovely green bulbs with leaves on top. These fritters are the first time I used the vegetable, so I was quite surprised by how hard of an effort it took to cut into it! I also recognized a smell but couldn’t put my finger on what it was. Of course, my mind needed to know, so one online search later and I came up with Martha Stewart’s definition of kohlrabi: it’s like a cross between a radish, jicama, broccoli, and collard greens. And that was it! My nose had detected the radish smell. But when the kohlrabi’s cooked, it doesn’t really taste like radish but more of a mixture between broccoli, zucchini and potato. Strange, huh?
These fritters are a wondrous combination of the strange veggie named kohlrabi, zucchini, egg, breadcrumbs and spices. It’s crunchy and soft (oxymoron point in English class!) plus the fritters smell so good when they’re cooking in the pan. It’s excellent with the wasabi mayo, which gives it an extra pop that I love.
I don’t know if you’ve noticed, but I’ve been playing around with the 7-day Adobe Lightroom trial which is awesome! There’s so many things you can change with a slider and a few Lightroom tutorials. I’m not sure if I would pay for the real thing, but it is really good.
So here’s the recipe and hope you enjoy it as much as I did! (Btw, it’s stupidly easy to make.)
Kohlrabi and Zucchini Fritters with Wasabi Mayo
A delicious vegetable patty with kohlrabi and zucchini. Do not forget to squeeze the water out of the two vegetables after you’ve shredded them!
1 kohlrabi, washed and peeled
1 zucchini, washed
1/4 cup breadcrumbs
1 tsp. pink Himalayan salt or regular salt
1 tsp. pepper
2 tsp. cayenne pepper
1 tsp. dried oregano
3 long pieces of spring onion, chopped into small pieces
3 tbsp. mayonnaise
1 tbsp. wasabi
- Fritters: Either grate the kohlrabi and zucchini like you would do with cheese or use a food processor fitted with the grater attachment to get the same result. Put it in a cheesecloth, a plate or colander and squeeze out as much water as you can. Then place the shredded pieces of kohlrabi and zucchini in a bowl and mix with the egg, breadcrumbs, salt, pepper, cayenne pepper, oregano and spring onions.
- Form patties with the mixture and heat a few tablespoons of grapeseed oil in a large frying pan over medium heat. Fry each patty for 3 to 5 minutes on each side, or until brown and crusty (not wet!). Serve immediately with the wasabi mayo sauce.
- Wasabi Mayo: Simply mix the mayonnaise with the wasabi until combined.