- 2 kohlrabi
- 1 carrot
- 1 egg
- ¼ tsp. coarse salt
- ¼ tsp. cayenne pepper (you can also use chipotle pepper or, if you prefer less heat, smoked paprika)
- ½ c. canola oil (enough for ¼-inch depth in your skillet)
Prepare the vegetables by cutting the leaves off the kohlrabi and peeling the bulbs. Peel the carrot. Shred the vegetables using a food processor or a box grater. Squeeze the shredded vegetables between 2 sheets of paper towels to remove the moisture, then add them to a mixing bowl with the egg, salt, and cayenne pepper. Mix to combine.
Place the oil in a large skillet (enough for ¼-inch depth). Heat it over medium high heat, then place small patties of the fritter mixture into the oil. Fry the patties on one side until they are browned, then carefully turn them and fry them lightly on the other side. Remove the patties and place on a plate lined with a paper towel to drain away the excess oil.
Serve the fritters hot. They are wonderful when topped with fresh chopped tomatoes & herbs or spicy mayonnaise.
- Yields: 2-3 servings
- Preparation Time: 30 minutes