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These kohlrabi fritters with avocado cream sauce highlight these purple vegetables, and they’re vegetarian and gluten-free.

Kohlrabi Fritters | Kohlrabi recipes
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Looking for kohlrabi recipes? Neither Alex nor I had ever heard of kohlrabi when we first started shopping at our local farmer’s market. A kind farmer saw me looking intently at the green and purple vegetables, and he slipped a bulb to for free, “just to see I 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, we started to ask around at the farmer’s market: “What can you do with kohlrabi?” The first answer we heard was to slice the kohlrabi bulb and eat it raw on a salad. We promptly tried it and it turns out, it’s pretty delicious. The crisp slices have a refreshing taste similar to a broccoli stem.

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. (After our experience making traditional latkes, we felt ready to up our fritter game.) 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.  And 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. We’d recommend using the sauce on any fritter recipe of your choosing.

Kohlrabi Fritters | Kohlrabi recipes

How to make kohlrabi fritters

While we’re on the subject, 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!)

So if you happen upon any odd-looking green or purple vegetables like the picture above at your local farmer’s market, we’d recommend giving them a try. 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.

Have you cooked with kohlrabi? What are your best kohlrabi recipes? We’d love any suggestions for preparation methods you love! See below for a few of our favorite kohlrabi recipes.

About purple vegetables

Interest in purple vegetables like kohlrabi is high. Why? Purple vegetables contain compounds called anthocyanins. Research suggests that anthocyanins may help protect cells, heal the body, decrease inflammation, and lower the risk of heart disease and cancer. Some of our favorite other purple vegetables: purple cauliflower and purple potatoes.

More kohlrabi recipes

Since we wrote the original post with this recipe, interest in the green and purple vegetables has soared! Here are a few of our other favorite kohlrabi recipes that venture outside the fritter:

  • Kohlrabi Slaw Bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.
  • Beet Hummus with Kohlrabi Sticks This recipe features one of our top ways to eat kohlrabi: as relishes, similar to carrot sticks! They have a refreshing crunch and a nuanced, unique taste. Cut them into rectangles and eat them with your favorite hummus—or maybe this Greek Yogurt Ranch Dip.
  • Kohlrabi Salad with Grapefruit Vinaigrette Another easy idea for kohlrabi recipes is to slice the bulb and use it to top a salad. It brings a subtle flavor and crunchy texture, here played off by the sweetness of the beet and tart grapefruit vinaigrette.

This kohlrabi recipe is…

Vegetarian, gluten-free.

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Kohlrabi Fritters

Kolhrabi Fritters with Avocado Cream Sauce

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4.8 from 9 reviews

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 fritters 1x


Looking for kohlrabi recipes? These kohlrabi fritters with avocado cream sauce highlight these purple vegetables, and they’re vegetarian and gluten-free.



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)


  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 the egg, kosher salt, and cayenne. Mix to combine.
  2. 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.
  3. 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).
  4. 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.
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Melanie says:


  2. Teri says:

    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!

  3. Kathie Mosher German says:

    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!!

  4. leo M whitebird says:

    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!

  5. Julie says:

    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.

  6. Jill says:

    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.)

    1. Sonja says:

      We’re so glad you liked it! And, spelling corrected — thank you :)

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