This post may include affiliate links.
These crispy kohlrabi fritters with avocado cream sauce turn this unique veggie into a crave-worthy snack. Naturally vegetarian and gluten-free!
Looking for kohlrabi recipes? I had ever heard of kohlrabi when I first started shopping at our local farmer’s market. A kind farmer saw me looking intently at one and slipped me a bulb for free, “just to see what I thought of it.” I’m embarrassed to admit the poor kohlrabi turned shriveled before I got the time—or courage—to attempt eating it.
So the next year, I started to ask around at the farmer’s market: “What can you do with kohlrabi?” One idea was to slice the kohlrabi bulb and eat it raw on a salad, which is pretty delicious: the crisp slices have a refreshing taste similar to a broccoli stem. But the next time I picked up some kohlrabi, I knew I wanted to try something more adventurous: that’s when this delicious crispy fritter recipe was born!
5 Star Reader Review
⭐⭐⭐⭐⭐ “Excellent! I got kohlrabi in my CSA box and had never eaten it before. This recipe looked good to try, and it was delicious! Thank you!” (PS- You might want to check the spelling of kohlrabi.)” -Jill
Why You’ll Love This Recipe
I make a lot of vegetable fritters (like zucchini fritters and corn fritters); here’s why these are worth making:
- They’re a fun use for this unique veggie. Kohlrabi confuses almost everyone the first time. Grating it into fritters is a great way to start.
- They’re crispy without any flour. A single egg does the binding, which keeps these gluten-free.
- They’re fast. From shredding to serving, it’s just about 30 minutes.
What Is Kohlrabi, Anyway?
Kohlrabi isn’t a root vegetable, though it looks like it. It’s actually a member of the cabbage family (aka, a cousin of broccoli and kale). The name comes from the German for “cabbage turnip.”
What does it taste like? The flavor is like a mild, sweet broccoli stem with the crunch of an apple. Shredded and fried, it’s the perfect a perfect blank canvas for salt and a creamy dip.
Kohlrabi is becoming more and more popular these days, and is even popping up at mainstream grocery stores. Note that the bulbs above have been de-stemmed; you may also find them at markets with the leaves still intact.
Tips for How To Make Kohlrabi Fritters
Here are a few tips on fritters, since they can be notoriously tricky to make at home:
- Fritters are best eaten as soon as possible after frying. If you’re making them for a crowd or entertaining, here’s a tip for keeping them warm and crispy: place a wire baking rack on top of a baking sheet, then place it in a 300F oven. As the fritters come out of the pan, place them onto the wire rack until ready to serve. Using the wire rack makes sure excess oil drips off and that both sides of the fritters stay crispy.
- Excess moisture is the enemy with fritters, so in this recipe we indicate to squeeze out the moisture of the grated veggies prior to frying.
- Frying can be a bit messy, so using a splatter screen can be helpful to avoid spitting oil.
- Grating the vegetables in a food processor with a shredding disk or blade can significantly speed up the process versus grating the vegetables by hand. (It also helps to save knuckles!)
Ways To Serve Kohlrabi Fritters
I admit I was a bit skeptical—fritters can be tough to pull off texture and flavor-wise—and with kohlrabi? However, Alex’s creative risk paid off: the fritters turned out crisp and savory.
Even better was the accompanying avocado cream sauce—a sauce made simply of avocado, yogurt, and a bit of fresh squeezed lemon juice, it turned out to be incredibly addictive. You could also serve them with other sauces like a garlic aioli or cilantro sauce.
Have you cooked with kohlrabi? What are your best kohlrabi recipes? Let me know in the comments below.
Dietary Notes
This kohlrabi recipe is vegetarian and gluten-free.
Kohlrabi Fritters with Avocado Cream Sauce
These crispy kohlrabi fritters with avocado cream sauce turn this unique veggie into a crave-worthy snack. Naturally vegetarian and gluten-free!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 fritters 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Ingredients
For the kohlrabi fritters
- 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)
For the avocado cream
- ½ avocado
- ¼ cup plain yogurt
- ½ lemon
- ¼ teaspoon kosher salt
- Green onions (for garnish)
Instructions
- 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 the egg, kosher salt, and cayenne. Mix to combine.
- Place the oil in a large skillet (enough for 1/4-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.
- For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- To serve, slice the green onions. Serve fritters with avocado cream and green onions. Note: 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.
Delicious
Hello! I made the fritters yesterday for a dinner party. They were a hit! I was worried since there were no herbs in them, but the cayenne was a perfect touch. I put a little garlic powder in the avocado cream and I had some homemade creme fraiche on hand so substituted it for the sour cream. Thank you! I needed ideas for my kohlrabi. Yum!
Just made these fritters tonite. And loved it!!
The avocado cream is my new go to for all my veggie fritters. Glad I found this recipe!! I never thought of mixing these two vegetables. Thank you!!
I made this recipe once and we loved it! I only wish there was an amount of Kohlrabi (in terms of cups or weight) specified as Kohlrabis vary quite a bit in size….This would address issues like the post above…I have 2 rather small one to deal with here and an egg does’t reduce very well so I will wing if for now,,,,Sure love the recipe!!! the Avo/cream sauce is to die for!
These were really delicious, much better than I anticipated, although – like most fritters – a bit greasy. In my experience, 1 egg was not nearly enough to bind the kohlrabi-carrot mixture, 2 was perfect (but maybe my kolrabi were larger than average). Also, I felt like the yield of the avocado cream was high, and you could scale back the quantities just slightly.
Excellent! I got kohlrabi in my CSA box and had never eaten it before. This recipe looked good to try, and it was delicious! Thank you! (PS- You might want to check the spelling of kohlrabi.)
We’re so glad you liked it! And, spelling corrected — thank you :)