If you haven't ever used a Kohlrabi, it can be a little intimidating to prepare considering it's sci-fi-like appearance. But, before you call upon Mulder and Scully to help you crack this X-file, here's the down-low on Kohlrabi.
Kohlrabi is part of the Brassica family, also referred to as “Cole crops”, which is derived from the Latin caulis, meaning the stem or stalk of a plant. It is is related to cabbage, brussel sprouts, and kale. To describe it simply, Kohlrabi is a sweet, over-sized radish. It is an incredibly versatile vegetable, you can eat it raw, roasted, stir-fried, mashed, in salads, soups, or on grilled kabobs; the possibilities are endless.
After realizing that Kohlrabi can essentially replace potatoes in many recipes, I just had to give the idea of Kohlrabi Cakes a try. And, to my delight, they came out just as yummy as potato cakes!
2 C Mashed Kohlrabi
1 C Unbleached Flour
¼ C Diced Onions
½ tsp. Salt
½ tsp. Pepper
½ C. Olive Oil
1. Dice Onions, skin Kohlrabi & cut into 1 inch chunks. Toss Kohlrabi chunks in Olive Oil & bake at 350 for 25 minutes or until chunks are easily pierced with a fork.
2. Heat Olive Oil in cast iron skillet on medium heat. In the meantime mash your Kohlrabi.
3. In a medium bowl combine Flour, Salt, Pepper, Onion, Egg and mashed Kohlrabi. Mix until combined.
4. Spoon mixture by the ½ C into the skillet. Dip your spoon into oil and gently pat down the cakes. Cook on each side until lightly browned.
5. Place Kohlrabi Cakes on a paper towel to absorb excess oil, remove, and serve warm.