Kohlrabi Fritters with Garlic & Herb Cashew Cream
Whelp folks, it finally happened. If you can believe it we sold out of kohlrabi at the farmers market for the very first time. It’s taken us over 6 years to get here but I think people are finally realizing how wonderful this exotic looking vegetable is. And to celebrate I’m sharing an exclusive recipe from the Dishing up the Dirt cookbook. The occasion has me feeling pretty darn generous too, so not only am I sharing a recipe from the book but I’m also giving away a copy of DUTD to one of you! In order to win leave a comment below and let me know what farmers market veggie intimidates you the most or what farmers market veggie you absolutely can’t live without. I’ll pick a winner at random by July 15th.
Thanks again everyone for your support at our farmers market booth, for purchasing my cookbook, and for checking in on the blog from time to time. I hope you all enjoy this recipe and hey–maybe you’ll be inspired to pick up some kohlrabi at your local farmers market next time your cruising the stands.
One last thing—if you haven’t had a chance to leave a review on Amazon I’d greatly appreciate it. The more reviews the book receives the easier it is for folks to find the book. You can leave a review right here. And last but not least, if your copy of DUTD had a faulty binding please email firstname.lastname@example.org and my publisher will send you a new copy. Unfortunately, there was a small batch of books at the beginning of publication that went out with faulty bindings. Luckily the problem has been fixed but I believe their may still be some books floating around out there. If you’re one of those folks we’ll send you a new one!
Happy cooking everyone.
Cheers from Tumbleweed Farm
Kohlrabi Fritters with Garlic & Herb Cashew Sauce
Prep Time: 25 minutes Cook Time: 15 minutes Serves: 4-6Sauce
- 1 cup raw cashews (soaked in warm water for 30 minutes)
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 2 1/2 tablespoons minced dill
- 2 1/2 tablespoons minced parsley
- salt and pepper to taste
- 1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
- 1 medium-sized potato, peeled
- 1 small yellow onion, diced
- 1 1/2 tablespoons minced dill
- 1 1/2 tablespoons minced parsley
- 1 teaspoon fine sea salt
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/3 cup grapeseed oil (or another high heat oil)
- Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.
- Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.
- Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
- Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
- Serve with the sauce and enjoy.
Notes*Use this recipe as a guide and adjust measurement and ingredients as necessary