If you’ve still got those funny looking bulbs staring you down on your counter, here’s a new take on kohlrabi. I’ll admit that for 6 years of the CSA, I never dared try them. This recipe made me a convert. They will never go on the swap table again!
2 kohlrabi bulbs
1 carrot, peeled
1 medium zucchini or yellow squash, stem removed
½ small onion
⅓ – ½ cup all purpose flour
1 – 2 tsp Hot Sauce
Salt & Pepper to taste
Peel outer skin of kohlrabi bulbs. Grate kohlrabi, carrot, squash and onion. (I use a food processor for this, and it is very quick.) Place vegetables in large bowl and squeeze using a paper towel to absorb excess moisture. Add eggs, and stir vigorously to coat vegetables. Add flour, hot sauce, and salt and pepper. Mix well.
Heat on a medium flame, enough oil in large frying pan to provide about a ¼ inch of oil. Add vegetable mix in large dollops, patting down slightly so that they cook evenly. Cook for approximately 5 minutes (or longer if needed) until the underside is a nice brown. Flip carefully, and cook until second side is browned. Remove with slotted (if possible) spatula to paper towel covered plate. Serve while warm. (or burn your tongue because you can’t wait for them to cool a bit)