Kohlrabi Fritters

Kohlrabi is something I'd never even heard of before and never noticed in the grocery store. The other day I was watching a cooking show and they mentioned using shredded kohlrabi in a salad.  I decided I wanted to try kohlrabi but didn't want to make a salad.

I discovered this recipe for kohlrabi fritters. Oh these are so delicious and unusual tasting. I'd describe kohlrabi as a cross between cabbage, cauliflower, and broccoli, mild and sweet.

Even though the amount of kohlrabi seems to be almost too much and the batter once prepared seems to be too thin, trust me they'll turn out just fine. Both the bulb and leaves of the kohlrabi are used, as well as buttermilk, egg and chickpea flour.

And don't neglect to make the yogurt sauce with mint and lime. I didn't use cilantro because I thought it would compete with the mint.

I fried the fritters nice and dark because the batter was so moist and I wanted to make sure they were cooked through. The fritters look rather dark but they didn't taste overcooked. These fritters take a while to prepare all the ingredients but every minute of effort was worth it. Thanks for reading and for all your comments.