Kohlrabi belongs to the group of cruciferous vegetables long touted for being a good source of vitamin C and fibre. For best flavour, choose small bulbs. They have a sweet-tasting and delicate flavour reminiscent of a cabbage crossed with an artichoke.
2 Tbsp (30 mL) rice vinegar
2 Tbsp (30 mL) freshly squeezed lemon or lime juice
1 Tbsp (15 mL) reduced-sodium soy sauce
1 tsp (5 mL) palm sugar
1/4 tsp (1 mL) chili flakes (optional)
2 kohlrabi, peeled and grated
1 large potato, peeled and grated
1/2 tsp (2 mL) sea salt
2 free-range eggs
3 Tbsp (45 mL) whole wheat or unbleached all-purpose flour
3 Tbsp (45 mL) chopped cilantro
1 Tbsp (15 mL) cornstarch
1 tsp (5 mL) grated fresh ginger
1/4 tsp (1 mL) cayenne (optional)
1/3 cup (80 mL) vegetable oil
Sea salt and ground black pepper, to taste (optional)
For sauce, stir vinegar with lemon juice, soy sauce, sugar, and chili flakes, if using.
For fritters, place kohlrabi and potato in colander and sprinkle with salt. Toss to mix, then set in sink and let stand for 15 minutes. This will help extract excess moisture. Wrap mixture in clean kitchen towels and gently wring out to absorb as much liquid as possible.
Place in large bowl. Add eggs, flour, cilantro, cornstarch, ginger, and cayenne (if using). Stir to mix evenly.
Heat oil in large frying pan set over medium heat. Working in batches, carefully drop mixture in large spoonfuls into oil. Flatten using fork. Don’t crowd pan. Fry until golden, 3 to 4 minutes per side. Remove to paper towel-lined plate. Season with salt and pepper, if using. Repeat with remaining mixture. Serve with dipping sauce.
Makes 12 fritters.
Each fritter contains: 62 calories; 2 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 9 g total carbohydrates (1 g sugars, 2 g fibre); 158 mg sodium
source: "White Vegetables", alive #372, October 2013
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