This is a baked kohlrabi fritter. It can be served over greens or used as a patty for a veggie sandwich. It’s very versatile and tastes great at any temperature.
2 bulbs, about 3 cups, medium grate, kohlrabi. Leaves and outer layers removed.
1½ cups grated sweet potato or carrot, whichever you prefer
2 eggs. Use one in the mixture, and one as an egg wash later
Salt, cayenne to taste
2 tablespoons flour, to help bind
Corn flake crust
2 cups roughly crushed cornflake cereal
1 cup flour
1 egg beaten
Remove kohlrabi leaves and peel the bulb. Grate the bulb and the sweet potato. This should render about 5 cups of vegetable matter. Combine these and dry them by pressing through cheesecloth or your desired method to extract extra moisture. To get a good result with the cake, you need a good bind with the egg and flour. Beat one egg and add salt and cayenne. Add grated vegetables and toss together. Scoop out ½ cup of the mixture and form into balls. Press lightly to form a patty. Place these on a cookie sheet and chill for a few minutes to help them set.
Beat the second egg in a separate dish. In three dishes, assemble your corn flake crust ingredients: flour, egg, and cornflake, all separate. Roll patties lightly in flour, dip in egg, and finally in the cornflakes. This will give the patty a crisp exterior when baked. Repeat until they are all “breaded” with the cornflakes.
Bake at 350 degrees for 20 mins on a greased cookie sheet. You may turn them at the halfway point to crisp each side equally.
If you want them super crisp, use olive oil spritzer on each side of patty before baking.
The last two restaurants I have operated did not have a fryer. I prefer to bake, even before pan frying.
I hope you enjoy! You can eat it with your favorite vinaigrette and place the patty over greens. You can also eat with your favorite aioli on a bakery roll. It’s a versatile, low-fat meal.
Dannette Hoffman, the fomer Executive Director of the Iron Works Café in Manistee, MI, submitted this article to our 2018 Guide to Local Food For Northern Michigan. The Iron Works Cafe is a no longer in operation, but Dannee is still cooking in her private business, Dannee’s West Coast Catering. See online versions of our Guide to Local Food here.