When I was a little girl I used to get so excited when my food was hard to pronounce. I just knew it meant that it was going to be good! Other than learning the exotic new name, I’d also receive a history lesson of any vegetables we were using along with details on how to take care of them. I was taught from a young age that it is important to respect the things we are putting into our bodies.  

Nurturing your children or loved ones by providing them with nutritious food is a selfless act.  Taking care of your kids and teaching them about the different types of vegetables that we consume daily, calls for some type of metal honoring. That’s why we chose kohlrabi as this week’s secret ingredient to one amazing dish: Kohlrabi Fritters.

Not only is this recipe fun to say, it has a great history, and is a great dish to make with a helping hand.  


1-2 Kohlrabi, shredded (enough for about 2 cups)

1 Small Sweet Yellow Onion, diced ¼ inch

1 Egg

Coconut Oil (to sauté onion)

¼ cup Gluten Free Breadcrumbs

Cayenne Pepper (to desired level of heat)


½ cup Greek Plain Yogurt

½ Roma Tomato, grated (to grate, you can use a hand-held grater or just place in food processor and pulse)

Lime Juice to taste

Salt and Pepper


1 | Peel the leaves of the kohlrabi and shred in a food processor or by hand.

2 | In a small sauce pan, saute the yellow onion until translucent.  

3 | Drain the shredded kohlrabi in a dish towel, (by wringing water out with towel.) Note: Not doing this is a common mistake! Don’t forget!

4 | In a large mixing bowl, mix together the shredded kohlrabi, egg, breadcrumbs, and sauteed yellow onion.

5 | Form and press into small ½ inch patties.

6 | In a sauté pan, place enough grapeseed oil to coat the pan (about ¼ inches deep) and fry until both sides are light brown on medium to high heat.


7 | Grate the tomato and blend in a mixing bowl with greek yogurt, salt, pepper, and lime juice.

8 | Place a dollop on top of fritter and garnish with green onion.

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