Crispy Kohlrabi Fritters

Ever tried kohlrabi fritters? They’re one of those delightful recipes that come together quickly and turn a humble vegetable into something golden, crispy, and downright irresistible. If you’ve got a kohlrabi or two sitting in your fridge and you’re not quite sure what to do with them, making fritters is a great way to start. Think of them like potato pancakes but with a slightly sweeter, more peppery twist.

Kohlrabi is one of those underrated veggies that often gets overlooked at the market, mostly because people aren’t quite sure how to use it. But once you peel away the tough outer layer, you’ll find a tender, juicy inside that’s perfect for grating and pan-frying. It holds up really well in fritter form, giving you that ideal balance of crisp edges and tender centers. Plus, it pairs beautifully with simple seasonings like garlic, green onions, and fresh herbs.

These fritters are fantastic as a snack, appetizer, or light lunch—especially with a dollop of sour cream, Greek yogurt, or a tangy dipping sauce on the side. I love making a batch when I want something savory but a little different from the usual. They’re also a sneaky way to get in more vegetables, and even picky eaters tend to love them once they take a bite.

What’s great is how flexible the recipe is. You can throw in some shredded carrot, zucchini, or even a bit of cheese for extra flavor. And if you’re cooking for a crowd, they reheat nicely in the oven or air fryer. Honestly, once you try these, you’ll start eyeing every knobby kohlrabi at the store with fresh enthusiasm.

Why You’ll Love It

• Crispy on the outside, tender on the inside – These fritters have that perfect golden crust with a soft, flavorful center that keeps you coming back for more.
• A fun way to use kohlrabi – If you’re not sure what to do with this veggie, fritters are a delicious, beginner-friendly introduction.
• Quick and easy to make – With just a handful of pantry staples and a grater, you can whip these up in under 30 minutes.
• Customizable to your taste – Add in carrots, herbs, cheese, or spices to make them your own. They’re super versatile.
• Great for meal prep or leftovers – Reheat them in a pan, oven, or air fryer and they’re just as good the next day—maybe even better.

Ingredient List

For the Fritters

• 2 medium kohlrabi bulbs (about 2 cups grated)
• 1 large egg
• ¼ cup all-purpose flour (or gluten-free flour)
• 2 green onions, thinly sliced
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)
• 2 tablespoons fresh parsley or dill, chopped
• ½ cup grated cheese (cheddar or parmesan), optional
• Vegetable oil, for frying

Ingredient Notes

• I always use freshly grated kohlrabi—it holds moisture better and gives a nicer texture.
• Don’t skip squeezing out excess moisture from the grated kohlrabi; this helps the fritters hold together and get crispy.
• Using an egg helps bind everything without making the batter too heavy.
• Fresh herbs really brighten up the flavor—parsley or dill work beautifully here.
• A little smoked paprika adds subtle depth, but you can leave it out if you prefer.
• Cheese is optional but highly recommended for an extra savory punch.

Kitchen Equipment Needed

• Box grater or food processor – For shredding the kohlrabi quickly and evenly. I prefer a box grater for more control.
• Mixing bowl – To combine all the ingredients easily. A large glass or stainless steel bowl works best.
• Clean kitchen towel or cheesecloth – To squeeze out excess moisture from the grated kohlrabi.
• Non-stick skillet or frying pan – For frying the fritters evenly without sticking. I like using a heavy-bottomed non-stick pan.
• Spatula – To flip the fritters gently without breaking them. A silicone spatula is my go-to.
• Plate lined with paper towels – To drain excess oil after frying. Helps keep the fritters crispy.

Instructions

Step 1: Prepare the Kohlrabi

• Peel the kohlrabi bulbs with a vegetable peeler to remove the tough outer skin.
• Using a box grater, grate the kohlrabi into a large mixing bowl.
• Place the grated kohlrabi in a clean kitchen towel or cheesecloth, then twist and squeeze firmly over the sink or trash can to remove as much moisture as possible.

Pro tip: Removing excess water is crucial—it prevents soggy fritters and helps them crisp up nicely in the pan.

Step 2: Mix the Batter

• Add the egg, flour, minced garlic, sliced green onions, salt, pepper, smoked paprika (if using), and chopped herbs to the grated kohlrabi.
• If you’re adding cheese, fold it in now.
• Stir everything together until well combined. The mixture should hold together when pressed but still be moist enough to shape.

Pro tip: If the batter feels too wet, add a little more flour, one tablespoon at a time, until you reach the right consistency.

Step 3: Heat the Pan and Add Oil

• Place a non-stick skillet over medium heat and add enough vegetable oil to cover the bottom (about 2-3 tablespoons).
• Let the oil heat up until it shimmers but isn’t smoking. This ensures a crispy exterior without absorbing too much oil.

Step 4: Fry the Fritters

• Using a tablespoon or your hands, scoop out portions of the batter and gently flatten them into patties about 2-3 inches wide.
• Carefully place the fritters in the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.
• Cook for 3-4 minutes on each side or until golden brown and crispy. Use a spatula to flip gently.

Pro tip: Keep the heat medium to avoid burning the outside before the inside cooks through.

Step 5: Drain and Serve

• Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.
• Serve warm with your favorite dipping sauce or a dollop of sour cream or yogurt.

Enjoy! These fritters are best eaten fresh but can be reheated for a quick snack later.

Tips and Tricks for Success

• Always squeeze out as much moisture as possible from the grated kohlrabi to avoid soggy fritters.
• Use a non-stick pan or a well-seasoned cast iron skillet for even frying and easy flipping.
• Don’t overcrowd the pan—fritters need space to crisp up properly.
• Adjust the heat as needed to keep the fritters cooking evenly without burning.
• Let fritters rest on paper towels after frying to drain excess oil and stay crispy.
• Serve immediately for the best texture, or reheat in the oven or air fryer to refresh the crispiness.

Ingredient Substitutions and Variations

• Swap all-purpose flour for chickpea flour or almond flour for a gluten-free option.
• Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to make it vegan-friendly.
• Add shredded carrot, zucchini, or sweet potato for extra color and flavor.
• Experiment with different cheeses like feta, goat cheese, or mozzarella for varied tastes.
• Boost the flavor with spices like cumin, coriander, or chili flakes if you like a little heat.
• Use fresh cilantro or basil instead of parsley or dill for a different herb profile.

Serving Suggestions

• Serve these kohlrabi fritters with a dollop of tangy Greek yogurt or sour cream and a sprinkle of fresh herbs for a simple, refreshing bite.
• I love pairing them with a bright cucumber and tomato salad to add some fresh crunch and acidity.
• They’re fantastic alongside smoked salmon or grilled chicken for a light yet satisfying meal.
• Try them as a tasty side with your favorite soup or stew for a comforting combo.
• For a fun snack, serve with a spicy dipping sauce like sriracha mayo or a zesty lemon aioli.

Storage and Reheating Instructions

• Store leftover fritters in an airtight container in the fridge for up to 3 days.
• To reheat, place them on a baking sheet and warm in a preheated 375°F (190°C) oven for 8-10 minutes until crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 4-5 minutes for a quick crisp-up.
• Avoid microwaving, as it can make the fritters soggy.
• Fritters can also be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months—reheat straight from frozen in the oven or air fryer.

Frequently Asked Questions

What does kohlrabi taste like?

Kohlrabi has a mild, slightly sweet, and peppery flavor—somewhere between a cabbage and a turnip. When cooked in fritters, it becomes tender with a subtle crunch that’s really pleasant.

Can I make these fritters gluten-free?

Absolutely! Just swap the all-purpose flour for chickpea flour, rice flour, or any gluten-free flour blend you like. The texture might vary slightly but still delicious.

How do I know when the fritters are done?

Look for a deep golden brown color on both sides, and they should feel firm when pressed gently. Cooking them on medium heat helps them cook through without burning.

Can I prepare the batter ahead of time?

You can mix the batter and refrigerate it for up to 4 hours before frying. Just give it a quick stir before cooking.

What’s the best way to store leftover fritters?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispiness.

Can I freeze kohlrabi fritters?

Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer.

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Did you try this recipe? Let me know in the comments how it turned out!

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