December 03, 2015
1 medium/large or 2 small kohlrabi
2 yukon gold potatoes
2 tablespoons of chives, chopped thinly
1/3 cup flower (can substitute ¼ coconut
flower + 2 tbsp tapioca flower for gluten free)
Splash of whole/raw milk
Pinch of red pepper flakes
Salt and black pepper
Coconut oil or lard for frying
Peel, then grate kohlrabi and grate potatoes. Combine with chives and eggs. Slowly whisk flour and milk together in a separate bowl then pour over kohlrabi mixture. Toss gently until evenly coated.
Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time. Press with spoon to flatten.
Fry until golden brown then turn. Drain on paper towel. Salt and serve with sour cream garnished with diced onion.
Goes great with
Steak, A la carte