If you are like me, then you have probably experienced a moment with a kolhrabi in your hand thinking, “what the heck do I do with this thing?”
Kohlrabi is a strange but delicious vegetable. It’s flesh is juicy and sweet but also funky. Like an apple that tastes more of mild celery and the stems of broccoli. It’s quite refreshing to munch on raw or to dip like crudite into your favorite salad dressing.
I enjoyed my bulb of kohlrabi from Week 2 raw, like an apple, but the bigger bulb I picked up this week had a different destiny…fritters!! When in doubt, always fritterize it.
I decided to serve the kohlrabi fritters over a small pool of a tart, sweet lemon aioli which adds a necessary hit of acidity. I then drizzled them with a pepper infused honey for some sweet heat and finished them off with toasty, meaty pecans and bright, verdant parsley. It makes for a great bite! And the kohlrabi flavor is so sweet and mild that these fritters would make a great, healthy snack for the kiddos!
Kohlrabi Buttermilk Fritters with Hot Honey, Lemon Aioli, Parsley and Pecans
Basic Fritter Batter Recipe by Michael Ruhlman
- 1 large or 2 small kohlrabi bulbs, peeled and grated (you need about 2 cups of shredded kolhrabi)
- 4 ounces all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 ounces buttermilk
- 2 ounces egg (1 large egg)
- 1 teaspoon olive oil
- 1 tablespoon butter
- Plowbreak parsley leaves
- handful toasted pecans
- Lemon Aioli
- Hot Honey
Place the grated kohlrabi into a sieve lined with paper towels and allow to drain in the sink for 10-15 minutes to help remove extra moisture.
In a bowl, combine the flour, baking powder and salt and whisk to remove any lumps. In a smaller bowl, whisk together the buttermilk and the eggs. Add the wet to the dry and whisk to combine thoroughly.
Add the kohlrabi to the batter and mix well.
Heat a cast iron skillet to medium heat. Melt the tablespoon of butter with the teaspoon of olive oil. When the butter’s foam has subsided and is beginning to brown, spoon the batter by the quarter cup into the hot skillet and spread out into a circle. When golden brown on the bottom and the top is starting to bubble like a pancake, flip and cook until golden brown on the other side and the center is cooked through. Remove to a paper towel lined plate and sprinkle with a little salt. You will probably have to cook in batches, I did two batches of three.
To serve, spoon a small amount of aioli down onto a plate, top with a fritter and drizzle with the hot honey. Drape over some parsley leaves and crumble some of the toasted pecans over the whole plate. Get a forkful of everything and enjoy your new favorite way to eat kohlrabi!
For the Aioli:
- juice and zest of one lemon
- 1 egg yolk
- 1 teaspoon dijon mustard
- big pinch of salt
- 1/2- 3/4 cup olive oil
In the workbowl of a food processor, add the lemon juice and zest, egg yolk and dijon mustard. Season with a good pinch of salt and pulse to combine. With the motor running, drizzle in the olive oil slowly until the aioli has emulsified and become thick and creamy. Remove to a jar, taste for seasoning and set aside.
This aioli is such a multi-tasker! Enjoy it with braised greens, grilled fish as a salad dressing, etc!
For the Hot Honey:
- 1/4 cup good local honey
- 1 teaspoon crushed red pepper flake
In a small saucepan over medium heat, add the red pepper flake and let toast slightly for about 20- 30 seconds. Add the honey and kill the heat. Let sit until cool. Pour into a jar for keeping.