This week it was absolutely gorgeous when I went to the farmer’s market. The sun was shining, there was a light breeze, and the temperature was in the 70’s. Totally my kind of weather. Before I went to the farmer’s market to pick up my CSA I walked down to the library. It was a few minutes before it opened and there was a line outside to get in! As an avid reader, this made me extremely happy to see how many people are reading.
After grabbing the books I had on hold (2 cookbooks and my book club book) I headed back to the farmer’s market. It was packed! I was really surprised to see how many people were there this week but I’m happy that so many people are supporting our local farmers. When I went to our pick up table I as even more excited to see how many items we received this week! There were 2 tables and they were packed with vegetables!
This week we received 2 kohlrabi, a bunch of kale, a head of lettuce, a basket of basil, 3 bulbs of fennel, a basket of snow peas, a basket of sugar snap peas, and a bunch of scallions. I was super excited to get home and get cooking. I haven’t ever cooked fennel so that would be a new one for me and I already had plans to put the peas in a stir fry.
I used the kohlrabi, scallions, and some of the garlic scapes from last week’s CSA to make Kohlrabi Fritters. I’ll admit that when I first received the kohlrabi I had no clue what to do with them. I still had 2 left from last week as well so it was the perfect way to use them. These are similar to potato pancakes and are bursting with flavor. Then there is a cool yogurt sauce to either go on top of the fritters or to dip them in.
The kohlrabi fritters fry up golden brown and are crunchy on the outside and soft on the inside. They pack a lot of flavor from the scallions and garlic scapes. The yogurt sauce is flavored with dill and oregano which makes a delightful pairing.
- ½ c. plain Greek yogurt
- 2 T. fresh dill, chopped
- 1 T. fresh oregano, chopped
- 1 t. lemon juice
- salt and pepper
- 4 kohlrabi
- 2 eggs
- 3 T. panko breadcrumbs
- ¼ c. scallions, chopped
- 2 garlic scapes, chopped
- 1 t. salt
- 1 t. black pepper
- Mix all the ingredients for the yogurt sauce in a bowl. Refrigerate until ready to use.
- Peel the kohlrabi and then shred it into a colander. Once it is totally shredded push out the excess water. Set aside.
- In a medium bowl combine the eggs, panko, scallions, garlic scapes, salt and pepper. Mix well.
- Add the kohlrabi to the egg mixture and mix well to combine.
- Heat 1-2 T. olive oil in a large skillet over medium high heat. Add 2 tablespoons of kohlrabi mixture and flatten in the pan. You can make 3 or 4 fritters at a time. Heat for 4 minutes per side or until golden brown.
- Remove from pan and add 1 tablespoon oil. Repeat with remaining fritters.
- Serve hot with yogurt sauce.