There are aliens out in the garden! But, don't worry, these aliens come in peace.
Kohlrabi look beautiful in the garden with their lush foliage and crazy bulbous stem. They are super easy to grow, produce quickly, and the pests hardly bother with them at all.
If you don't grow kohlrabi in your own garden, you can sometimes find them at local farmers markets. If you're lucky, you'll be able to locate fresh ones with the leaves still attached.
To prepare the kohlrabi, remove the leaves and save them to use as you would most any winter green.
Kohlrabi are incredibly versatile in the kitchen. They have a lightly sweet, mild flavor that is wonderful roasted, stir fried, shredded as slaw, or turned into my new favorite dish, kohlrabi cakes.
To prepare the kohlrabi, start by slicing off the top and the bottom.
Cutting the kohlrabi down the middle exposes the moist, white edible flesh inside.
I like to use a paring knife to remove the fibrous outer peeling.
When peeled, the large pieces can be easily shredded or diced.
For the kohlrabi cakes, I'll be shredding the white flesh into a large bowl.
My kohlrabi is very large, so I'll be adjusting this recipe as I go to account for it's size. I started with 4 small hen eggs from some of my newer layers, but I ended up adding 2 more later to get the consistency I was looking for.
Beat the eggs well in a separate bowl or at the edge of the bowl with the kohlrabi in it, if you want to reduce the dirty dishes.
I ended up using 1 1/2 cups of Italian style bread crumbs. Add your bread crumbs a little at time. You can always add more, but it's hard to take them out.
Mix well with a fork or use your hands for a little fun. When your done, the kohlrabi, eggs and breadcrumbs should be combined to the consistency of a very moist meatloaf.
The key to making these kohlrabi patties is to keep them small. With the oil good and hot over a medium heat, make a ball with the dough in your hands, press flat, and gently slide into the oil. Watch out you don't burn your fingers!
Keeping the patties small will make it easier to turn them later and allow them to cook through. I like to use a flipper to turn them, but I place a fork on the top side to keep them from making a messy splash down in the oil.
In hot oil, the patties will cook in about 3 minutes on each side.
These kohlrabi cakes are wonderful with fresh lemon. Bon Appetite!