I thought they were jazzed to see me but, as it turns out, they were into my big, fat... kohlrabi.
I unearthed an almost 4 pound behemoth Kohlrabi at the Riverbank Farm Stand and was instantly weak in the knees.
Both Chef Jeremy and I each picked one up. We gathered quite a crowd admiring those bad larrys. I kept thinking, "DUDE, my eyes are up here!"
There are certain things I love to see and I rarely find in grocery stores and thankfully the Farmer's Market rarely lets me down.
What am I constantly on the hunt for? Green tomatoes, husk cherries, and kohlrabi are right up there.
Well, it’s also called the “German Turnip” and is a cultivar (meaning bred for specific traits) of cabbage. It’s sweet and mild and hails from Northern Europe.
It's also good for your brain and your bones!
Okay so I could tell you all the nerdy, nutrition-y smart-kid things about this delectable veggie but it's hot and you have places to be.
I made a bee-line straight into the studio kitchen and used half that bad-boy to make Greek-Style Kohlrabi Fritters. I raided my garden for all the fresh herbs and tomatoes and got down to business.
Since kohlrabi is one of those veggies people are always interested in but never quite know how to use I went the extra mile and made a video on how to make these finger-lickin’-good fritters.
Start with
2lb kohlrabi (weight whole, unpeeled)
2 t kosher salt
Remove leaves and set aside.
Peel the kohlrabi and grate it on the large holes of a box grater or, better yet, in a food processor.
Toss the grated kohlrabi with salt and set in a colander to drain for 30 minutes.
Place the salted kohlrabi into a clean kitchen towel and wring out until it's as dry as you can reasonably get it.
Put the kohlrabi in a large bowl.
2 farm eggs
1/3 c minced chives
1/3 c chopped, fresh dill
3/4 c toasted walnuts, roughly chopped
2 t nigella seeds
fresh black pepper
Stir to combine well
You're looking for the texture to "hold" it’s shape when compressed so the amount of flour may vary depending on how juicy your kohlrabi is.
Fold in the feta and preheat a large pan over medium heat.
Once the pan is hot, swirl in 1/4 c olive oil and 2 T vegetable oil to coat the pan.
Once the oil is shimmering, scoop the batter into your hands and compress into small fritters.
Cook for 2-3 minutes per side or until golden and crispy.
Pro tip! I like to serve with simply dressed greens and the best quality Greek yogurt I can find.
If you've got a Tiny Spoon Chef headed your way this week, just let them know what tickles your fancy.