Kohlrabi fritter with dipping sauce

Kohlrabi cabbage creates a crispy fritter for dipping. You can also use broccoli instead.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Kohlrabi fritter with dipping sauce
  • 1 kohlrabi cabbage, trimmed, peeled, coarsely grated
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 cloves garlic, crushed
  • 2 eggs, lightly whisked
  • 1 tablespoon plain flour
  • 1/2 cup vegetable or olive oil
  • 1/2 red onion, finely chopped
  • 1 fresh small red chilli, seeded, finely chopped
  • 2 teaspoon balsamic vinegar
  • 1/2 cup natural yogurt
  • 1 tablespoon finely chopped dill
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped chives
  • lemon cheeks, to serve


Kohlrabi fritter with dipping sauce
  • 1
    Combine kohlrabi, parsley, garlic, egg and flour in a bowl.
  • 2
    Heat a third of the oil in a 20cm (base measurement) frying pan over moderate heat. Spoon kohlrabi mixture into pan; flatten to form a large fritter. Cook for 6 minutes or until base is golden. Carefully invert onto a plate, then slide back into pan. Cook for 5 minutes more or until golden. Invert onto a chopping board. Cut into wedges.
  • 3
    For the dipping sauce, combine remaining oil, onion, chilli, vinegar, yogurt, dill and lemon juice in a glass or ceramic bowl. Season.
  • 4
    Sprinkle fritter wedges with chives and serve with yogurt sauce and lemon cheeks.


Kohlrabi is a type of cabbage. If unavailable, use 400g finely chopped broccoli stem.