As a fan of pakodas or fritters, I just need a reason to turn any vegetable into pakodas. And I was definitely not about to leave these purple veggies alone. When I inquired about preparation methods for kohlrabi at my local farmers market, they suggested slicing the kohlrabi, salting it lightly, and savoring it as is. However, I wanted to explore a more adventurous option, so I decided to grate the kohlrabi using my food processor and transform it into fritters. Trust me, the outcome was delightful! They are a perfect match with the mint coriander chutney. I highly recommend giving these kohlrabi fritters a try, paired with a mint coriander chutney. Mama Bee guarantees that you won’t regret it!
What is Kohlrabi?
Kohlrabi, also called German turnip or turnip cabbage, is believed to have its origin in Europe. It goes by many names i.e. Kohlrabi(English or German) or Gaant Gobi (Hindi) or Khol Khol or Noolkol or ChouRave (French). It is thought to be a variety of wild cabbage that has been grown for its unique characteristics and flavour. The taste of Kohlrabi can be described as mild, slightly sweet, and something like a cabbage. Its taste is often compared to a combination of turnip, radish, and broccoli stems. The texture is crisp and crunchy, similar to an apple. In India, people prepare kohlrabi differently as compared to other countries. For example, people make Kohlrabi Sabzi, Kohlrabi Paratha, Kohlrabi Pakoras or Kohlrabi Raita. Whereas other countries consume Kohlrabi in Kohlrabi Slaw, Roasted Kohlrabi or Kohlrabi Soup or even Stir-Fried.
What are the benefits of Kohlrabi?
Ingredients and Substitutes: Kohlrabi Fritters
Ingredients
Vegetables:
Kohlrabi Carrot Small red onion Green chili peppers Ginger
Spices and Seasonings:
Salt Turmeric Red chili powder Ground cumin Amchur (dry mango powder) Chaat masala
Fresh Herbs:
Mint leaves, chopped Cilantro/coriander, chopped
Coating and Binding:
Flour Corn starch (substitute with potato starch)
Others:
Oil for brushing the surface
Substitutes
Things to remember while making Kohlrabi Fritters
Fritters are best enjoyed immediately after frying. Remember to serve fritters fresh and hot for the best taste and texture. Squeezing out excess moisture from grated veggies before frying helps achieve crispier fritters with a better texture. Using a splatter screen while frying can help avoid oil spitting and make the process cleaner and safer. Preheating the air fryer before cooking helps ensure even and consistent cooking throughout. While air frying requires less oil compared to traditional frying methods, a light coating of oil on the food can enhance flavor and crispiness. Use a cooking spray or brush a small amount of oil onto the fritters. Grating vegetables with a food processor using a shredding disk or blade can save time and protect your hands from accidental cuts. (Dr. Butterfingers has a few stories to impart on accidental cuts)
How to make Kohlrabi Fritters (Steps and Method)
Clean the kohlrabi by removing the peel
Grate the vegetables (kohlrabi, carrot) and aromatics (ginger, onion, green chili), with a grater or the grating function of a food processor.
Place them on a muslin cloth laid over a bowl and add a tsp salt to this andante mix with your hand. Let it sit for around 30 minutes to draw out the moisture (this ensures crispier fritters that don’t get soggy with time). After 30 minutes, squeeze out the liquid with the help of the muslin cloth. Set the liquid aside for later.
Remove the muslin cloth and place the grated veggies in the bowl. Now add all the flour, cornstarch, and spices to the veggies and mix well.
Mix well. Add a few tablespoons of the reserved liquid to form a pliable dough
Using your hands form the dough into 1/2-inch thick disks.
Take a flat skillet and oil it well. On medium heat, add the kohlrabi fritters to the pan. Cook them for 2 minutes or more and flip when one side is golden brown. Keep flipping to get crispy golden brown sides.
Remove them from the skillet and serve hot with a side of mint-cilantro chutney.
Freezing and Storing
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