John Myers
Kohlrabi and Carrot Fritters
The perfect kohlrabi and carrot fritters recipe with a picture and simple step-by-step instructions.
- 450 g Kohlrabi, peeled
- 1 tsp Salt
- 4 Carrots
- 1 Onion
- 1 Handful Chopped parsley
- 1 Handful Freshly chopped chives
- 1 tbsp Tomato paste
- 6 tbsp Flour
- Caraway seed
- Salt
- Pepper
- Oregano
- Paprika powder
- Some chilli
- Coarsely grate the kohlrabi, place in a bowl and mix with the salt. Let it steep for about 20 minutes. Then place in a sieve and squeeze out the kohlrabi shavings well. Return to the bowl.
- Peel the carrots and onions. Coarsely grate the carrots and finely grate the onions, add to the kohlrabi. Now add the remaining ingredients and knead everything with your hands.
- Line the baking sheet with parchment paper and rub the parchment paper with a little oil. Using a tablespoon, place the batter on the parchment paper and press to form a flat buffer. Bake at 175 degrees in the preheated oven on the middle rack for 30 minutes, then turn the buffers over and finish baking for about 15 minutes. A cashew dip goes well with it.
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