Another kohlrabi recipe that is even more delicious than the first one I posted. Kohlrabi is a cool season vegetable in the cabbage family. Take advantage of using it while it is in season.
Thanks to Keith Leeson for this recipe.
3 kohlrabi, peeled and shredded (You need to squeeze out as much liquid as possible after shredding)
1 small red onion, chopped
1 ear of sweet corn, not cooked, kernels sliced off
1 1/2 tbs raw milk
3-4 tablespoons all purpose flour
Preheat a cast iron skillet at medium heat.
Into a large bowl goes the shredded kohlrabi, chopped onion and corn kernels.
Toss to blend. Add in the flour a bit at a time, tossing to lightly coat everything.
In a separate bowl whisk the egg, milk, salt, pepper and garlic powder.
Then add the egg mixture to the vegetable mixture, stirring well.
Add your oil to the skillet, coating the bottom of the pan.
Spoon out 2-3 tablespoons into the hot lightly oiled cast iron skillet and form into a fritter.
Cook approximately 4-5 minutes per side and serve.
Delicious served with a sauce or without.
Other option: Add a shredded carrot to the mix