One can make a tasty fritter or egg foo young out of just about anything, really. Kohlrabi is a perfect candidate for fritters thanks to its grate-able and sweet sturdy flesh.

Not familiar with kohlrabi? Its a member of the brassica family (cabbage, kale, etc) and also related to turnip. In some parts of the world kohlrabi goes by the name ‘German turnip’. The taste is not at all like a turnip though, but more like if an an apple and a cabbage had a baby. And it looked like an alien.

You’ll taste that sweetness in this kohlrabi fritter, even though there is no sugar added to the recipe.

Kohlrabi Fritters


  • 3 cups grated kohlrabi I shredded an 7" diameter huge kohlrabi and used all the shreds
  • 3 eggs
  • 1/2 cup sliced green onion
  • 1/2 cup grated parmesan
  • 1/2 cup panko breadcrumbs
  • 1/2 cup flour
  • 1/4 t kosher salt
  • 1/4 t fresh cracked pepper
  • 1/4 t onion powder
  • 1/4 t garlic powder
  • pinch cayenne
  • 1 c canola or other light oil for frying


  • Pre heat oven to 300 degrees for keeping fritters warm and crispy. Place a sheet pan with a wire rack on top of it in the oven.
  • Slice the woody rind of the kohlrabi(s) off of the vegetable. If they are small and young, you might be able to use a veg peeler, but I generally use a sharp knife, especially for large kohlrabis.
  • Spread the shredded kohlrabi out onto a clean dish towel and sprinkle w a little salt. Let sit for 15-20 minutes until you can see the towel is damp. Roll the towel up carefully with the kohlrabi still inside, and twist tightly to squeeze excess liquid out. You want the shreds to be as dry as possible before adding to the batter.
  • While the kohlrabi is draining on the towel, mix together all other ingredients except for the oil in a large bowl. It will become a sticky mass.
  • When thoroughly drained and squeezed, add the shredded kohlrabi to the large bowl, and mix thoroughly to incorporate all ingredients. Taste for salt (remember you added salt to the shreds to aid in drainage.) Adjust if needed.
  • Heat the oil in a 10" or 12" cast iron skillet. Get it smoking hot and then drop the temp to medium. Test the oil with a breadcrumb. If it sizzles upon hitting the oil, the pan is ready.
  • Using a 1/3 cup size measuring cup, scoop and pack the fritters mix into the cup and tilt the fritter out into your hand. carefully lay the fritter into the hot oil. Repeat with two or three more fritters for the first batch. Don't crowd the pan. After 4-5 minutes, flip them all over (use a spatula and a fork to guide the flips so they don't splash hot oil all over you.) Check for crispy brownness on the other side after about 4-5 minutes. Leave them in longer if you prefer darker fritters. Remove to the wire rack and sheet pan set up you have in the warm over. Keep warm until serving for optimal crispness. Repeat with remaining fritter batter.
  • Serve with dollops of sour cream and sliced scallions, if desired.