1 medium kohlrabi, peeled and coarsely shredded1/2 onion, finely diced 1/2 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon black mustard seeds 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 1 cup chickpea flour 1/3 cup water Vegetable oil for frying Plain yogurt (optional)
Squeeze shredded kohlrabi to remove the excess water. Combine kohlrabi, onions, paprika, cumin, black mustard seeds, salt and cayenne pepper and set it aside. Slowly stir in enough water to chickpea flour to form a thick paste. Add paste to kohlrabi mixture and stir until combined. Cover and set aside, at room temperature, for 30 minutes to develop flavor.
Pour vegetable oil, about 1/2-inch deep, into medium, frying pan, heat over medium heat until tiny bubbles form on the tip of a chopstick submerged in the oil. Form fritters using two teaspoons. Flatten fritters slightly, lower gently into hot oil, fry for two minutes, turn and fry on other side for two minutes more. Drain fritters on paper towel, sprinkle with salt and serve with plain yogurt for dipping.
This recipe invites experimentation. If you don’t have chickpea flour in your pantry, mix an egg, a dollop of cottage cheese and enough wheat flour to make a paste; boost the flavor with a handful of chopped fresh cilantro, a teaspoon of curry powder, or a teaspoon of grated fresh ginger or garlic; add a handful of chopped fresh kale or tatsoi to the kohlrabi mixture; or, add a bit of chili pepper to the yogurt to make a spicy dipping sauce. If you want to double the batch, substitute the extra kohlrabi you would need with zucchini.