“Here, thought you could use these.” #bestdadever
This week we got an absurdly sized kohlrabi in our CSA, much too big for a slaw and as we’d done a coconut curry earlier in the week our Kohlrabi Curry felt redundant. I looked online for a little inspiration, and found that people use kohlrabi in lieu of potatoes for latkes! (Or fritters for the less Upper West Sidey of my readers.)
Fritters sounded phenomenal and not a big stretch for a Wednesday. And thus, the standard recipe:
- 2 small bulbs kohlrabi
- 1 egg
- 2 Tablespoons flour
- 1/4 teaspoon fine sea salt
- Vegetable, canola, or olive oil for frying
Our kohlrabi was so big and juicy that we not only doubled the eggs, but also tripled the flour. We also had some fantastically aromatic dill that I chopped and added to the kohlrabi mixture.
Localfoods.about.com gives the following instructions, with a few little edits and tweakings of my own:
- Peel the kohlrabi or chop the skins off with a knife. Grate the kohlrabi on a large holes of a grater or shred it in a food processor. Put the grated kohlrabi onto some towels, twist them together, and squeeze out as much liquid as you can.
- Crack the egg (or eggs if you’re doubling) into a large bowl and beat it with a fork. Combine the kohlrabi and the egg and chopped dill. Sprinkle the mixture with the flour and salt and stir to combine thoroughly.
- Heat a generous layer of oil (about 1/4 inch deep) in a large frying pan or pot over medium-high heat until the pan is evenly very hot. A bit of batter dropped into the pan should sizzle immediately.
- Put generous spoonfuls of batter into the pan and flatten a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Partially cover and cook until the fritters are browned on one side, 2 to 3 minutes, flip, partially cover again, and cook until they are tender and browned on both sides. Transfer the fritters to a paper towel-lined plate to drain. Repeat with remaining batter. Serve immediately.
While the fritters were frying I chopped up some of our CSA apples and put them in a pot, covered them with water, and let them cook down into applesauce. It’s bonkers to buy applesauce when it is this simple to make. And your local apple flavor will be massively more delicious than Mott’s, I promise! We also squeezed half a lemon on some Greek yogurt and added a swizzle of honey.
We’re back with yet more apple ideas.
In past years we’ve given you Dabbled with Apples in which we stupidly went apple picking despite the plethora of apples coming our way via our CSA (going picking is just so irresistible in October), and Appletopia in which we provided three things to do with your apple bounty, and made an insensitive Steve Jobs joke.
This year amongst the piles of apples accumulating in our kitchen I have made use of them in the following ways:
- Apples and peanut butter
- Apple-kale juice
- Apple, arugula, and sharp cheddar on a croissant
- And most recently, apple muffins
I found this recipe on the blog addapinch.com and they were really straightforward to make and a serious crowd pleaser. They were gone before I could even blink.
- 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
- 2 cups diced apples – I added a squeeze of lemon to them so they didn’t brown and had a slight zestiness
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup milk
- For the Topping:
- ½ cup butter, melted
- ½ cup granulated sugar
- ½ cup ground cinnamon
- Preheat oven to 375º F. Add muffin liners to your muffin tins.
- Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Toss together diced apples, squeeze of lemon, and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
- Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
- Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
- Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
I wish I had more pictures to share – but this is the last lonely muffin.
Which will be gone by the time I’ve hit “Publish.”