Saturday, 24 March 2012

Kohlrabi Latkes

What on earth does one do with that strange, Sputnik-like root, kohlrabi, when it turns up in your veg box?  In the past, I have braised it with butter, stock, garlic and lots of herbs and lemon juice, and I've also made it into a slaw, by finely shredding and mixing the raw veg with spring onions in a herby mayo.  But this is definitely the nicest way - let's face it, anything is improved by being fried!  (except, perhaps, a Mars bar, as my compatriots do in Scotland......hmmmm).  Anyway, grate the peeled kohlrabi and mix with a small egg, a tablespoon of plain flour, a clove of garlic, crushed, the zest of a lemon and plenty of salt and black pepper.  Heat a centimetre of oil (sunflower or rapeseed) in a non-stick pan, and fry dessertspoons of the mix, pressed flat, keeping the heat on the high side.  Turn after a minute or so once lovely and golden, and when done, lay out on several sheets of kitchen paper to blot excess fat.  Eat straight away or reheat in a single layer on a baking sheet and serve with poached eggs and a watercress salad for a lovely lunch or light supper.


  1. Sounds delicious. The traditional Swiss way is to peel, slice and then treat it like cauliflower cheese ....

    Best wishes, Annabeth
    (still loving your Zhejiang Mein, which has become a firm favourite and to reduce calories I make it with turkey mince)

  2. Annabeth, that sounds delicious! I shall try that next week as another one is scheduled to arrive in my veg box. Glad you like the Mein, it is so quick and wasy