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Mostly so when I have forgotten that I did this or how I did it I can stumble on it later and remember.
I had four small delicious-looking purple kohlrabis. A note about purple v. green kohlrabis: the color of the skin has not much bearing on the end product, since you peel it. Though, that being said: I think perhaps the purple kohlrabis are greener inside? That's a plus.
Anyway I had seen in passing the fact that it is not unknown to make kohlrabi fritters. I wasn't in the mood for marinated kohlrabi salad, which is my usual way of eating them, and I wasn't wowed by the North Croatian stewed kohlrabi recipes I found under the name Nitko at Food.Com. Yes, plural. Nitko has quite a few only modestly different ways of serving cooked kohlrabi, mostly labelled as North Croatian. In his notes he says that they come from a school cookbook from Zagreb They are mildly interesting, but they look a wee bit blandish.
I lost track of the recipe for kohlrabi fritters but I have a general outline in my mental cookbook, so I went ahead with an experimentation. This is what I did (obviously I liked the result because I am recording it):
Slivered 4 small young fresh kohlrabis about as thick and long and twice as wide as a matchstick.
Cut up 1 large young spring onion (about as much onion as 3 scallions) in thin slices.
Chopped a handful of parsley (it would have been more if I hadn't been too lazy to go down in the yard and pick more)
Picked a bit of thyme
Put maybe 1/2-2/3 cup of garbanzo flour, a tablespoon of oil, two eggs, 2-4 tablespoons of water, a pinch of salt, a pinch of pepper, a pinch of cumin, a splash of Tapatio, and a pinch of baking powder into a bowl and mixed them up so they were nearly smooth and then added the kohlrabi and herbs,
I fried them in about half an inch of oil untiul the batter was done and they were a lovely shade of light brown, drained them on paper, and ate them with slt and ketchup because I had no chutney.
It was a lot and a lot of fritters. I was able to eat them because they were both breakfast and lunch and I had nothing else to eat with them but water. Allso because I am a glutton or at least maybe a gourmand. Also, they don't retain their wonderful just-fried texture for long.
I had four small delicious-looking purple kohlrabis. A note about purple v. green kohlrabis: the color of the skin has not much bearing on the end product, since you peel it. Though, that being said: I think perhaps the purple kohlrabis are greener inside? That's a plus.
Anyway I had seen in passing the fact that it is not unknown to make kohlrabi fritters. I wasn't in the mood for marinated kohlrabi salad, which is my usual way of eating them, and I wasn't wowed by the North Croatian stewed kohlrabi recipes I found under the name Nitko at Food.Com. Yes, plural. Nitko has quite a few only modestly different ways of serving cooked kohlrabi, mostly labelled as North Croatian. In his notes he says that they come from a school cookbook from Zagreb They are mildly interesting, but they look a wee bit blandish.
I lost track of the recipe for kohlrabi fritters but I have a general outline in my mental cookbook, so I went ahead with an experimentation. This is what I did (obviously I liked the result because I am recording it):
Slivered 4 small young fresh kohlrabis about as thick and long and twice as wide as a matchstick.
Cut up 1 large young spring onion (about as much onion as 3 scallions) in thin slices.
Chopped a handful of parsley (it would have been more if I hadn't been too lazy to go down in the yard and pick more)
Picked a bit of thyme
Put maybe 1/2-2/3 cup of garbanzo flour, a tablespoon of oil, two eggs, 2-4 tablespoons of water, a pinch of salt, a pinch of pepper, a pinch of cumin, a splash of Tapatio, and a pinch of baking powder into a bowl and mixed them up so they were nearly smooth and then added the kohlrabi and herbs,
I fried them in about half an inch of oil untiul the batter was done and they were a lovely shade of light brown, drained them on paper, and ate them with slt and ketchup because I had no chutney.
It was a lot and a lot of fritters. I was able to eat them because they were both breakfast and lunch and I had nothing else to eat with them but water. Allso because I am a glutton or at least maybe a gourmand. Also, they don't retain their wonderful just-fried texture for long.
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