By Ramya Sundrapandi


Kohlrabi, a common vegetable in Germany, Austria and other parts of Europe can be eaten raw and also roasted just like any other veg. Here is a kid-friendly recipe from “A Couple of Cooks” (http://www.acouplecooks.com) to ease the littlies into it.

  • 2 kohlrabi – leaves cut off and bulb peeled
  • 1 carrot peeled
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne powder
  • ½ cup vegetable oil
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ tsp. salt

Shred the kohlrabi and carrot in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ tsp. salt, and ¼ tsp. cayenne. Mix to combine.

Place ½ cup oil in a large pan or wok (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ tsp. salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream.