|½ Onion, diced
1 tsp butter
1 tsp olive oil
1 medium kohlrabi
¼ C diced cherry or plum tomatoes
¼ C flour
¼ C corn meal
2 T fresh basil, chopped
½ tsp cayenne pepper
½ tsp tandoori spice
|½ C nonfat Greek yogurt
¼ tsp dill
½ tsp turmeric
1. Heat olive oil and butter on medium heat in a small frying pan. Add diced onion. Keep on heat until the onions are caramelized.
2. Cut up Kohlrabi carefully. (1) Cut the bottom off so that you have a flat surface to sit it on; (2) Pare down the sides to cut away the skin; (3) Cut off the top; (4) Cut into pieces small enough to fit down the shoot of your food processor. I must CAUTION you – the outside is very hard, especially the top of it. It takes a bit of careful and patient effort to get this guy cut up.
3. Shred Kohlrabi in food processor.
4. Place the shredded Kohlrabi onto a cloth napkin or dishtowel. Bunch up the towel and squeeze over the sink – lots of water will come pouring out. Continue doing this until all the moisture has been squeezed out. This will make the fritter clump together.
5. Mix together the remaining ingredients in a bowl. Add Kohlrabi and caramelized onions. Form into small patties about the size of sand dollars. This recipe should make about 8 or 9, depending on the size of your Kohlrabi.
6. Heat some olive oil in a frying pan on medium heat. Place fritters onto pan and flatten with a spatula. Fry for about 2-3 minutes on each side, or until browned. Then place on a paper towel lined plate to drain grease. Repeat until all of the patties are cooked.
7. Combine yogurt, dill, and spice. Spoon a onto your fritters, as desired.