Kohlrabi Latkes
by Miriam Meir
Using kohlrabi instead of potatoes in your latkes recipe cuts the calories by ~25%, cuts the carbs by more than half, doubles the fiber, grows the vitamin c content tenfold, and lowers the glycemic load from high/moderate to low. And it's so good! Try it with Nandita's carrot top pesto!
Ingredients
2 lbs kohlrabi, peeled and grated (about 4–5 medium bulbs)
1/3 cup grated Parmesan cheese
2 large eggs
3 tablespoons all-purpose flour
¾ teaspoon salt (adjust to taste)
Freshly ground black pepper, to taste
Optional: olive oil for frying
Step 1.
Peel the kohlrabi bulbs with a vegetable peeler or knife. Grate using a box grater or food processor. Place grated kohlrabi in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2.
In a large bowl, combine the drained kohlrabi, Parmesan, eggs, flour, salt, and pepper. Stir until fully incorporated. The mixture should be moist but hold together when pressed.
Step 3.
Two options to cook:
- Bake: Preheat oven to 425°F. Line a baking sheet with parchment and lightly oil it. Place scoops of the mixture onto the sheet, flatten, and spray or brush the tops with oil. Bake 15–20 minutes, flipping halfway through, until golden and crisp.
- Pan-fry: Heat a thin layer of oil in a skillet over medium heat. Scoop ¼-cup portions of batter, flatten slightly, and fry ~3 minutes per side, or until golden brown and cooked through. Drain briefly on paper towels.
Tip:
Make a full dinner out of this by adding a simple salad of lettuce, tomatoes, lemon juice, olive oil, salt and pepper. We had the latkes with labneh and with Nandita's carrot top pesto. Nobody - not even my teenage son! - needed additional protein.
Speaking of pepper - Sourcery's black pepper is SO GOOD. 
About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.
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