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Kohlrabi Fritters with Herbs Recipe

From "My Concsious Eating"

 

Ingredients ( 2-3 servings):

2 tbsp whole wheat flour

2 eggs

100 g cottage cheese, crumbled

1 medium kohlrabi (~150 g), peeled and grated

4 tbsp fresh mint, chopped

4 tbsp fresh coriander, chopped

4 tbsp fresh spring onions, chopped

½ tsp red paprika flakes

salt and freshly ground pepper to taste

olive oil for frying

Greek yoghurt for serving

 

Method:

1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine; owners of mezzaluna, a curved knife with a handle on either side, would hit the spot here as you would need to zealously cut your herbs changing the angle a few times to get the desired results. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.

2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.

3. Final touch: These fritters are best served warm with Greek yoghurt.

Ingredients ( 2-3 servings):
2 tbsp whole wheat flour
2 eggs
100 g cottage cheese, crumbled
1 medium kohlrabi (~150 g), peeled and grated
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped
4 tbsp fresh spring onions, chopped
½ tsp red paprika flakes
salt and freshly ground pepper to taste
olive oil for frying
Greek yoghurt for serving
 
Method:
1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine; owners of mezzaluna, a curved knife with a handle on either side, would hit the spot here as you would need to zealously cut your herbs changing the angle a few times to get the desired results. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.
2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.
3. Final touch: These fritters are best served warm with Greek yoghurt.
- See more at: http://www.myconsciouseating.com/2010/06/kohlrabi-fritters-with-herbs.html#sthash.QLVLU2y4.dpuf
Ingredients ( 2-3 servings):
2 tbsp whole wheat flour
2 eggs
100 g cottage cheese, crumbled
1 medium kohlrabi (~150 g), peeled and grated
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped
4 tbsp fresh spring onions, chopped
½ tsp red paprika flakes
salt and freshly ground pepper to taste
olive oil for frying
Greek yoghurt for serving
 
Method:
1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine; owners of mezzaluna, a curved knife with a handle on either side, would hit the spot here as you would need to zealously cut your herbs changing the angle a few times to get the desired results. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.
2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.
3. Final touch: These fritters are best served warm with Greek yoghurt.
- See more at: http://www.myconsciouseating.com/2010/06/kohlrabi-fritters-with-herbs.html#sthash.QLVLU2y4.dpuf
Ingredients ( 2-3 servings):
2 tbsp whole wheat flour
2 eggs
100 g cottage cheese, crumbled
1 medium kohlrabi (~150 g), peeled and grated
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped
4 tbsp fresh spring onions, chopped
½ tsp red paprika flakes
salt and freshly ground pepper to taste
olive oil for frying
Greek yoghurt for serving
 
Method:
1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine; owners of mezzaluna, a curved knife with a handle on either side, would hit the spot here as you would need to zealously cut your herbs changing the angle a few times to get the desired results. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.
2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.
3. Final touch: These fritters are best served warm with Greek yoghurt.
- See more at: http://www.myconsciouseating.com/2010/06/kohlrabi-fritters-with-herbs.html#sthash.QLVLU2y4.dpuf
Ingredients ( 2-3 servings):
2 tbsp whole wheat flour
2 eggs
100 g cottage cheese, crumbled
1 medium kohlrabi (~150 g), peeled and grated
4 tbsp fresh mint, chopped
4 tbsp fresh coriander, chopped
4 tbsp fresh spring onions, chopped
½ tsp red paprika flakes
salt and freshly ground pepper to taste
olive oil for frying
Greek yoghurt for serving
 
Method:
1. Prepare the batter. Whisk eggs and mix with four into a homogeneous substance. Add cottage cheese, grated kohlrabi (you may need to remove the excess of water from kohlrabi, if you kept it aside for a bit), herbs and paprika flakes. A note on chopping herbs: for the fritters you want to chop the herbs particularly fine; owners of mezzaluna, a curved knife with a handle on either side, would hit the spot here as you would need to zealously cut your herbs changing the angle a few times to get the desired results. Add some salt and freshly ground pepper to the batter. Set it aside (possibly to a warm place) for some 10-15 minutes to get smoother batter and more delicate texture of the final product.
2. Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn as so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a spoonful of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.
3. Final touch: These fritters are best served warm with Greek yoghurt.
- See more at: http://www.myconsciouseating.com/2010/06/kohlrabi-fritters-with-herbs.html#sthash.QLVLU2y4.dpuf