Kohlrabi Cakes

 Kohlrabi is something which grows very well in the Spokane WA area.  We found a variety that can be planted in May and be harvested by early July.  Having a lot of kohlrabi, I decided to start experimenting with it in recipes.  Every part of kohlrabi is edible and delicious.  The greens are a tougher type of green great for sauteeing like chard or collard, or putting in soups or quiche.  The bulb is sort of turnip like, but has a fibrous exterior which must be peeled off until you get to the smooth meat underneath.  

Mashed kohlrabi bulb didn't work.  I thought it might be sort of like mashed potatoes, but its consistency is off.  I thought the flavor was good, but Alex didn't like it for the texture.  It came out too watery with a lot of lumps.  

I then tried turning them into sort of a fritter or potato pancake.  Added flour, egg, feta cheese, onion and some seasonings and it came out great.  Its more work than a potato pancake but its a viable use for kohlrabi if you're out of stews to put them in.  

3-4 large kohlrabi, de-stemmed, peeled, diced, pressure-cooked.
2 eggs
1/2 c. flour

1/2 tsp paprika

1/2 c. minced onion

1/3 c. crumbled feta cheese

1/4 tsp black pepper

1/2 tsp salt

2 tbsp butter

2 tbsp sour cream

The kohlrabi bulb has to be peeled down to the smoother meat beneath the fibrous exterior.  Once its peeled and de-stemmed, dice it into 3/4 - 1 inch chunks and place in pressure cooker with 3/4 c. water.  Pressure cook for 20 minutes.  This will help ensure that its well cooked and soft. 

In a stand mixer, use a whisk attachment and whip the kohlrabi until its as smooth as possible.  Add the remaining ingredients, and mix.

Fry pancake-sized (about 3 inches across) amounts in olive oil in a frying pan.  Cook for 2-3 min per side.  Server with sour cream.