Kohlrabi fritters and Canadian Bacon

kohlrabi_pic.jpgIt's been awhile since I made anything inspiring for dinner. Just worn out I guess. It's kind of amazing what 30 minutes at dinnertime with no kids can mean for the menu.

Because my usual situation is to take care of two exhausted kids while I make dinner, I only permit myself one interesting food item per week - the rest has to be able to be prepared practically in my sleep. This week I ordered a kohlrabi from Jade Family Farms. Kohlrabi isn't exactly radical, but it isn't a standard in my culinary repertoire. With the first 3 minutes of my 30 minute vacation I googled "kohlrabi recipe" and picked hit #2 which led me to this: Kohlrabi Fritter with Avocado Cream Sauce


It turned out to be divine, especially the sauce. Here's my version:


  • 1 kohlrabi (wash the leaves and dice, peel the bulb and grate) [Jade Family Farms, OLM]
  • 1 carrot (peel and grate) [can't remember the farm, OLM]
  • 1 small egg (beat) [Bear Meadows Farm]
  • about 1/3 cup bread crumbs [Weis]
  • 1/4 t salt
  • dash of cayenne
  • coconut oil for frying

Press the water out of the kohlrabi and carrot in a towel. Mix everything together. Press small patties with your hands and flop them in a hot skillet. Brown on both sides.


  • 1/4 c yogurt (plain would be good or...) [Maple, Spring Bank Acres, OLM]
  • 1/2 avocado (dice or mash) [who knows?, Trader Joes]
  • 1/2 lemon (juiced) [who knows?, who remembers?]
  • scraps of cilantro from my garden
  • salt

We eat meat, but prefer it as a side rather than a main. These slabs of Canadian Bacon from Rising Spring have been just perfect. Breakfast, lunch, or dinner, they are thicker than lunch meat, but very quick to heat and serve - and they've been rounding out many meals this week.



P.S. Have you tried Clan Stewarts' soups? Wow. Every single one is amazing. This week we are lapping up Spring Chicken Noodle.

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