Description
These kohlrabi fritters with kohlrabi greens pesto are a delicious example of enjoying the entire vegetable! The bulbous stem is grated and incorporated into the fritters while the leaves are steamed and blended into a quick pesto with hemps seeds and lemon. Enjoy these vegan and gluten free kohlrabi fritters as an appetizer or side dish.
Ingredients
for the pesto:
- 2 cups kohlrabi greens, lightly steamed
- 1/2 cup hemp seeds
- 1/4 cup nutritional yeast
- 6 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1/2 a large lemon, juiced
- Sea salt, to taste
for the fritters:
- 3 tablespoons ground flaxseed
- 1/2 cup all-purpose gluten free flour blend
- 1 tablespoon baking powder
- 1/2 cup oat milk, or other plant milk
- 2 cups grated kohlrabi, packed
- Sea salt, to taste
- Olive oil
Instructions
Add all of the ingredients for the pesto to a blender. Blend until nearly smooth. Set the pesto aside while you make the fritters.
Mix the ground flaxseed with 6 tablespoons of hot water in a small bowl. Allow it to sit for 10 to 15 minutes or until it thickens. If you eat eggs, you can use 2 large eggs in place of the flaxseed mixture. To the flaxseed mixture add the flour, baking powder, and milk. Whisk the ingredients together until smooth and thick. It should resemble pancake batter. Season with salt, then fold in the grated kohlrabi until it is evenly distributed in the batter.
Add just enough olive oil to a skillet to cover the bottom then warm it over medium heat. To make the fritters, place heaping spoonfuls of the batter in the pan, then gently flatten them out with the back of a spoon. Cook the fritters for about 2-3 minutes per side or until deeply golden brown. Continue with the remaining batter. Cool the fritters for at least 5 minutes before eating.
Top each fritter with pesto and some freshly grated lemon zest if desired. Makes about 16 fritters.
Notes
- Watching your fat intake or don’t feel like standing over the stove? You can bake the fritters in the oven instead: Place spoonfuls of the batter on a lined baking sheet then bake at 375 degrees for 30 to 35 minutes or until the tops are firm and the edges/bottoms are golden.
- If your kohlrabi does not have the leafy greens attached, you can use an equal amount of kale or collard greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: side