We are so excited that we finally resumed our CSA membership with JBG Organic. We had to stop our subscription with the move and kitchen renovation so it’s really great to be receiving fresh organic vegetables again on a weekly basis! If you’ve never heard of a CSA (community supported agriculture) before – it’s essentially a direct partnership between you, the consumer, and the farmer. You pre-pay for a share of that week or month’s harvest. It’s a great way to support local businesses, eat fresh and healthy, and reduce waste! It can be hard sometimes, coming up with recipes and ideas for certain vegetables you may never have tried before, but it’s also so much fun! We are actually partnering with JBG Organic to publish a recipe every 3 weeks for their newsletter, so keep an eye out for it!
Our box this week featured purple kohlrabi. To be honest, neither of us had ever cooked with or even tried kohlrabi, but after a little research and tasting, we realized it is from the same family as cabbage and brussels sprouts, but has the taste more of a broccoli stem, but crisper. We also got red potatoes and carrots in our box this week. After looking at everything, we got the idea to create fritters to serve for a brunch dish.
In all honesty, you do not have to go out of your way to buy kohlrabi to make these fritters, as any root veggies will work. You simply grate all of the veggies (or you can speed this process up by using a food processor) with a box grater, add in a bit of flour to reduce the moisture, and add an egg to help bind the ingredients together. Think of them as elevated, healthier hash browns!
We chose to serve the fritters with a fried egg, sliced avocado, cilantro, and hot sauce for the perfect brunch, but you could also serve these as an appetizer or with a yogurt dipping sauce for a meal.
Root Vegetable Fritters
Ingredients
- 2 Kohlrabi Bulbs Peeled
- 4 small Red Potatoes
- 4 baby Carrots or 1 large carrot
- 1 Egg
- 1/4 cup All-purpose flour
- 1 tablespoon Kosher salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons Grapeseed oil or Canola Oil
Instructions
- Using a box grater, coarsely grate the potatoes, carrots, and kohlrabi. You should have about 4 cups of root vegetables total.
- Using cheesecloth or paper towels, squeeze out any excess water from the veggies.
- Add 1/4 cup of flour and seasonings and mix using a rubber spatula.
- Whisk the egg and add into the vegetable mixture.
- Heat up the oil in a large skillet on low-medium heat.
- Form 4 round patties with the vegetable mixture. Be sure to flatten them out slightly so they cook evenly. Once pan is hot, carefully add in the patties. Press down slightly with spatula.
- Cook about 5 minutes per side, or until golden brown.
- Serve with fried eggs, avocado, and your favorite hot sauce for a delicious brunch!