Kolhrabi Carrot Fritters with Avocado Cream Sauce

SonjaAppetizers, Popular60 Comments

Kohlrabi Fritters (2 of 2)

Kohlrabi Fritters (2 of 2)

Isn’t it fascinating that foods you never dreamed of are out there, just waiting for you to discover them? Neither Alex nor I had ever heard of kohlrabi until just a few years ago, when a kind farmer at the market slipped me a complimentary bulb “to see I what I thought of it”.

I have to admit the poor kohlrabi turned shriveled before I got the time – or courage – to attempt eating it. This season, we’ve tried to be more diligent about trying this odd-looking little vegetable we’ve seen at the market. The most frequent answer we’ve heard to “What should I do with this?” is to slice the kohlrabi and eat it raw on a salad. Which, it turns out, is pretty delicious. It has a refreshing taste, similar to a broccoli stem.

Kohlrabi Fritters (1 of 2)

The next time we picked up some kohlrabi, we thought we’d go for something more adventurous. Alex suggested the idea of a fritter, so we developed this recipe together.

[Side note: I’m not sure I could have ever dreamed “my husband and I developed a recipe for kohlrabi fritters” would be a sentence I’d ever write — on so many levels!  This coming from the girl who couldn’t even boil water for pasta…]

I admit I was a bit skeptical (kohlrabi…fritters?), but these fritters turned out to be delicious!  The biggest selling point was the avocado cream sauce — just avocado, yogurt, and a bit of fresh squeezed lemon juice, it turned out addictively good. We’d recommend the sauce whether your fritters are made of kohlrabi or not.

So, if you see an odd-looking purple or green bulb like the ones pictured above at your local farmer’s market, we’d recommend giving them a try. And, we’d love any suggestions for other ways to use it, if you’ve ever tried a recipe with kohlrabi!

If you’re an Indy local, check out Indy Winter Farmer’s Market for some kohlrabi (we can’t seem to remember the name of the vendor where this was purchased!). 

Kolhrabi Carrot Fritters with Avocado Cream Sauce
Serves: 8 fritters
What You Need
  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)
What To Do
  1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
  4. Serve fritters with avocado cream and sliced green onions.
These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

60 Comments on “Kolhrabi Carrot Fritters with Avocado Cream Sauce”

  1. Ashley

    You are making me feel brave to finally buy this vegetable!! These look absolutely delicious. I can also completely relate to the side note. :)

    1. Sonja

      Haha! Just a few years ago, we didn’t have much idea what kohlrabi (or fritters) were, let alone the knowledge to do anything in the kitchen! Thankfully now we can actually feed ourselves :)

  2. Lorne Marr

    I’ve been good friends with kohlrabi for many years:-) I love its taste and the best thing you can do is eat it raw without combining it with anything else. Not to speak of how healthy it is. Thanks for the great recipe. If you want to combine kohlrabi with another vegetable, carrot simply is the best choice.

    1. Sonja

      I agree – raw kohlrabi is wonderful! I must admit this fritter doesn’t keep much of the lovely raw taste — but it still is delicious! My favorite is raw too, though :)

  3. Laura

    This is so creative! I always shave kohlrabi really thin and treat it like a slaw or cut it up and braise it like baby turnips. This recipe sounds so much better, especially with that brilliant avocado cream. High fives to new vegetables and adventures in the kitchen! :)

  4. Becky

    How very brave and inventive! A kolhrabi latke! I will have to give it a try. I have avoided this veggie as well.

  5. Erin

    I love to chunk kohlrabi and roast or grill it- looking forward to trying your treatment of this too often overlooked veg.

    1. Sonja

      I must say I’ve never heard of roasted kohlrabi — but I’m intrigued about how that might taste! Thanks for the idea!

    1. Sonja

      Thanks, Jorge & Carmen! Spain is one of our very favorite countries — thanks for saying hello! Greetings from the US (and we hope to visit your country again someday in the future!).

  6. Anna

    It amazes me how kohlrabi strikes you as odd. Here, in Austria, it’s something really really common. But it must be like sweet potatoe are to us. I, for one, simply can’t get used to its taste. We mostly eat kohlrabi in vegetable soups or as a side dish called “Rahmkohlrabi” (kohlrabi in cream) – it’s delicious. i find your recipe pretty innovativ (kohlrabi and AVOCADO!!) though and will definitely try it to get a completely new kohlrabi experience ;)
    Regards from Vienna.

    1. Sonja

      Thank you for letting us know about kohlrabi in other parts of the world! It is fun to know it is much more common — and I love the idea of rahmkohlrabi! One of my dearest friends lives in your city — I will have to ask her whether she has tried it :) Thanks for saying hello!

  7. moey

    Another comment from Europe ;-)
    In Germany it’s the same like in Austria: Kohlrabi (it’s the same name in German) is very popular! There are tons of kohlrabi recipes, but the most popular way is to eat it raw with a dip (German “Quark” or sour cream with fresh herbs).
    I really like the fritters idea!

    Best wishes from Cologne,

    1. Sonja

      Thank you for saying hello! So glad to hear from Germany, and know kohlrabi is a popular veg there as well. I had never heard of quark, but it sounds delicious! Thanks for writing!

  8. Kim

    These look yummy, I’ll definitely try them!

    I was introduced to kohlrabi when I lived briefly in Switzerland with a very nice couple named Franz and Josie. Josie would peel and slice the kohlrabi, then simmer them in butter. It’s delicious! I like to let mine get a little caramelized.

    1. Sonja

      What a fun story, Kim! And simmering in butter sounds like a wonderful idea. We’ll have to try that next!

  9. Mary Long

    So many people have never heard of them, but I grew up on kohlrabi. My mom was of Hungarian descent, & she would cream them or slice them up raw. Good sliced in chicken soup also.

  10. Lana

    Hey guys,

    Kohlrabi was in my weekly organic veggie box delivery this week. I had no idea what to do with it. Your recipe provided much inspiration. The fritters were a great idea!


  11. Sarah

    I found this recipe on Pinterest while trying to figure out how to use the kolhrabi we received in our CSA basket. These were delicious, and the avocado sauce was the perfect complement. We’ll definitely be making these again!

  12. Megan

    Sounds tasty! I eat it raw, too, but last fall I had a few extras and decided to add them to a chunky vegetable soup, just diced. It turned out to be delicious!

  13. Suzanne

    I love fritters, am definitely going to try these.

    Fritters in general don’t usually do well in leftover form, but any idea if the batter keeps well? I pretty much am only cooking for myself, and three pick-ups into my first-time CSA membership, one of the big challenges I’m finding in using all this gorgeous produce (today including one purple and one white kohlrabi bulb) is not being limited to soups, stews and salads, but also not having to cook from scratch every night. Fritters, gratins and the like are tricky to pare down for one person, so a batter that will keep over a couple of days would be a godsend.

    1. Alex

      Hi! Thanks for the comment — unfortunately I have no idea how well the batter holds up in the fridge. Let us know if you try it!

      1. Anonymous

        I’m up to the test! I have committed to making them for a friend on Sunday, so I am going to reserve some of the batter in the fridge and see what happens 24 and 48 hours later. If it goes badly, I’ll feel sorry to waste some kohlrabi, but either way, very useful knowledge…

  14. Britney

    Wow this was delicious! Thanks for creating and sharing the recipe. I wasn’t quite sure what to do with this unique vegetable, but I will certainly make this again when I find a kohlrabi in my hands.

  15. Rachel

    I made this for dinner tonight- it’s great. I agree, there are not enough recipes for kohlrabi. I’m bored eating them raw in a salad, thanks for the recipe!

  16. Elizabeth

    This turned out so good! My FIL brought Kohlrabi for us to try and I’ve been experimenting with it ever since. Thanks for the new recipe! This was delicious!

  17. kathy

    Finally, Kohlrabi gets the recognition it deserves!! Having grown up in Germany, I know this vegetable very well and loved it as a kid and as an adult. Besides in soups, we made it either with a cream sauce or cut the kohlrabi into 1/4 inch slices, dipped them in milk and turned in flour. Then frying them in a frying pan. just take them out when they’re nice and golden. They are still a bit crispy and need to be cut with a knife but delicious, or what!! It goes with all kinds of meats and can be made either savory or just with a sprinkle of salt and pepper.
    The only thing is the price! I wished they would be a little cheaper!

  18. Kerry

    Funny enough – I am living in Germany at the moment (I am from the US) and my first introduction to Kohlrabi was in Indiana! My grandfather’s family were all farmers in the Decatur area – they used to grow it in their gardens. It is indeed popular here in Germany. I’ve yet to find a recipe with cooked Kohlrabi that I like more than just eating it raw, so looking forward to trying yours!

      1. Kerry

        verdict: fritters are very tasty and a great idea for kohlrabi which is slightly past its prime. the avocado cream is a home run – now daydreaming other things to put it on…

  19. Hannah

    This sounds awesome! After reading all of the positive comments about raw kohlrabi, though, I’m thinking about ‘deconstructing’ your recipe for an upcoming BBQ and doing a kohlrabi & carrot slaw with an avocado cream dressing!

  20. elke

    Hallo from Canada, we moved here from Germany. Yes Kohlrabi is very common in Germany and now, here in Canada we make sure, it is growing in our back yard every year. We love it raw or as a side dish, just cut up, boiled in lightly salted water,when soft,drain the water and put a spoon of butter over it, Enjoy

    1. Sonja

      Hi! We chose frying for this recipe because we’ve found it to be easiest to keep fritters crispy and for them to stay together. You could certainly try a baked version, but we’re not sure how it would turn out! It may not have the same texture and may fall apart more easily.

  21. Chelsey

    I need to use up some kohlrabi from my CSA and would like to try this recipe. About how many fritters does it make?

    1. Sonja

      Good question! It does not appear that we recorded this at the time we developed the recipe. I would say eight? Would you be able to let us know how many you make?

  22. Chelsey

    These turned out great! I made the fritters on the smaller side because I had a bit of trouble getting them to hold together, and I got 9. It was a enough for dinner for 2 with a couple chicken sausages to round out the meal.

    1. Sonja

      Wonderful! Thank you so much for letting us know! I will update for 8 fritters, since it’s a more round number :) So glad you liked them!

  23. Katja

    You know, you can eat the leaves too. Again, as said in the comments, a very popular vegetable in eastern and northern Europe.

  24. Susan Wesley

    I didn’t know what to do with the kohlrabi I got @ Farmer’s mkt,so I used a leaf put some mayo on it & put some sardines on the leaf & rolled it up! Now I am going to try the fritters with avocado sauce! Thanks for the recipe!

  25. Norma and craig

    Craig found this recipe on the web. We had it for Dinner tonight with Kale,beet and kohlrabi salad. What a delicious meal. We rate it a 10. Tasty ++++. Fritters and dressing were Devine.

  26. Justo Uribe

    Will HAVE to try this Recipe !! We call them “Nabos” and they are so Very Overlooked, even when we are Producers!!! Anyway, I might add some Roasted Sunflower Seeds or Peanuts just to add some Crunch to them !!!

  27. Anna

    I love the idea of this recipe! But since it just says “1 kohlrabi” without an approximate measurement by weight or volume, I’m having a hard time visualizing the proportions of kohlrabi to carrot. Using a small kohlrabi (roughly the size of a tennis ball) would make the mixture roughly equal parts kohlrabi to carrot, with the egg binding it well. Using a large kohlrabi (as big as a grapefruit) would make it mostly kohlrabi with bits of carrot mixed in, and a drier mixture since the egg would have to stretch farther. What have you found works best? Thanks :)

  28. Kathryn Grace

    These fritters look wonderful. I’ve got kohlrabi on my shopping list this week and can’t wait to pick some up at the green grocers. I shared it with peeps today as Recipe of the Day on a Facebook page I curate called Cooking with Whole Grains & Whole Foods.

  29. Jackie

    My Oma used to always make kohlrabi diced with carrots, presumably steamed, with a cheese sauce. Very simple. Basically the best.

  30. Sarah

    We got some kohlrabi from our local farm last week and weren’t sure what to do with them besides sauté them with other veggies. I googled kohlrabi recipes and found this one and am so glad I did! We added leeks, parsley and some more more spices, and they were fabulous – thanks so much for the recipe!

  31. Marie Seibel

    You know that Kohlrabi are very easy to grow. You can even grow them in a pot. They prefer cool weather and are a great early or late (fall) vegetable. I made this recipe last night, substituting cream cheese for the yoghurt and adding some freshly chopped green onion, tarragon, savory and parsley also from my garden. it was amazing. I will definitely make them again.

  32. Andrea

    I ran across this as I was wondering what to do with the kohlrabi and carrots sitting in my fridge. This was really yummy and easy with the help of a food processor! We added a few italian bread crumbs for some additional spice, but besides that, used all your ingredients (including Greek plain yogurt). As I was putting the avodaco cream and green onions on top I was kind of questioning how it would all taste together, but we were pleasantly surprised by how well everything meshed!

  33. Anonymous

    Growing Kohlrabi in the garden tower, first time ever to cook with it. I had to tweak the recipe…needed more volume and filler….I added grated potatoes. But you can’t fry potatoes without onion, a little grated onion added too.
    I think you forgot to include the flour in the recipe…there was no way that the ONE egg was going to hold everything together. Guess what, though? I’m out of flour…but I have a lot of leftover baby cereal, multi-grain is healthy right??
    Sea salt, black pepper, got to have garlic powder and I switched the cayenne pepper with Curry powder, I’m feeding kids.
    I don’t have plain yogurt for the creamy avocado, so I ruined it with sour cream and too much lemon. REDO…Avocado, Helmann’s Olive Oil Mayo, and garlic powder, sea salt, yummy.
    Jenni made parmesean cheese and tumeric crusted fish. Whatever we had in the freezer, a couple salmon, a couple talapia, whiting, and others.

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