Yield
Makes 12 fritters.


Ingredients

  • 1 bunch Kohlrabi with leaves (about 4 small)
  • 2 cups (500 mL) cooked U.S. sushi rice
  • ½ cup (125 mL) chickpea flour
  • ½ cup (125 mL) mascarpone cheese
  • 2 eggs
  • ½ cup (125 mL) freshly grated Parmesan
  • 4 tbsp (60 mL) olive oil, divided
  • 2 cloves garlic, minced
  • ¼ tsp (1 mL) each salt and pepper

Spicy Mayo:

  • 2 tbsp (30 mL) mayonnaise*
  • 1 tbsp (15 mL) Sriracha hot sauce*
  • 1 tbsp (15 mL) lemon juice

Directions

  1. Cut leaves and tender stems from kohlrabi root into 1-inch wide pieces; set aside. Trim the fibrous skin from the roots with a knife and cut into large chunks. Pulse in a food processor into pea sized pieces; add rice and pulse to combine. Scrape into a large bowl and stir in chickpea flour, mascarpone, eggs, and Parmesan.
  2. Heat a large non-stick pan over medium low heat; add 1 tbsp (15 mL) oil and cook 4 (¼ cup / 60 mL) fritters to a golden brown, flipping once. Keep fritters warm in a low temperature oven and repeat steps twice to make 12 fritters.

Spicy Mayo:

  1. Combine mayonnaise, Sriracha and lemon juice in a small bowl.

Assembly:

  1. Sauté kohlrabi greens with 1 tbsp (15 mL) oil and garlic; season with salt and pepper and transfer to a platter. Serve with fritters and spicy mayo.

You May Also Like

Browse All Recipes
  • Long Grain

Tex Mex Rice Crouton

  • Long Grain

Teriyaki Rice Crouton

  • Short Grain

Tuna Poke Bowl