It is Farmer’s Market season! 🙂 There is nothing better than fresh, local produce. Last week, I hit up the Farmer’s Market for my usual early summer favorites (strawberries, broccoli, beets) and made a goal to pick up 1 new item that I typically don’t buy. This time, I picked kohlrabi.
Of course, I bought it then realized that I had no idea how to prepare it. So, over to Pinterest I went to search for recipes. Honestly though, how did we survive without Pinterest?! After some searching, I was inspired by this Sweet Potato and Kohlrabi Fritters recipe by Jessica in the Kitchen.
Like with all recipes, we all do our own little tweaking to fit our tastes. Below is my preparation. Note: I love fritters, but I cannot ever make the stick together, so I went ahead and just put it all on the pan at once and cook it up that way. You do you.
Kohlrabi and Sweet Potato Hash
Serving size: 4
3 sweet potatoes
4 small kohlrabi
1 tbsp parsley fakes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 cup seasoned breadcrumbs (or whichever kind you prefer or none)
2 tbsp coconut oil (or preferred oil)
- Preheat oven to 450°.
- Poke holes in sweet potatoes and bake in oven for 20-30 minutes or until soft. Let cool then peel off skin.
- While sweet potatoes are cooking, cut kohlrabi in half, peel off outer layer (like an onion), and thinly slice.
- Place all ingredients (minus the coconut oil) in a food processor and pulse. Mixture should still be slightly chunky. (See photo above.)
- Heat coconut oil in a skillet over high heat.
- Either make the mixture into fritters or place it all on the skillet at once.
- Cook until golden brown, which is about 5 minutes per side.*Careful, there is a thin line between golden brown and burnt.
- Remove from skillet and place on paper towel to remove excess oil.