Oven-Baked Kohlrabi and Potato Fritters

Even though this recipe is a Hanukkah special, I think these fritters can be enjoyed all year round, right?

Lately, I've found myself replacing potatoes with kohlrabi in almost every recipe.

It's a fantastic way to reduce calories and carbs in old, beloved favorites.

This recipe is also part of the Vegan Toning Challenge starting this coming Sunday—hurry up and register, spots are limited!

All you need is a few kohlrabis (is kohlrabis the correct plural?)

A few potatoes, spices, and flour to bind it all together, and that's it... you have wonderful low-calorie fritters!

I highly recommend baking the fritters instead of frying them.

Don't get me wrong, they perform great when fried and won't fall apart in the oil,

but both in terms of calorie density and oil oxidation, frying is not recommended.

Therefore, choosing to bake them is a much better option.

A bit about Kohlrabi and Potato Fritters

• In this recipe, I replaced most of the potato content with grated kohlrabi.
• I wouldn't replace all the potatoes because they contain the starch needed for the binding process of the fritter ingredients.
• If you want to replace all the potatoes, it might be worth using another starchy vegetable
• like sweet potato or beetroot, and adding a bit of cornstarch or tapioca to the batter.
• I used red-skinned potatoes, which are slightly starchier and therefore better for these types of recipes.
• To ensure all the ingredients stick together, I used buckwheat flour, which is the stickiest gluten-free legume flour I know.
• You can, of course, replace it with any other flour you prefer.
• To give the fritters a beautiful flavor and color, I used a measured amount of spices; feel free to go wild with your favorite spices.
• As mentioned above, these fritters work great when fried, but to give them that characteristic golden color and crispiness in the oven, I drizzle olive oil generously both on the parchment paper and on top.

Nutritional Values

One fritter (approx. 39g) out of a batch of 40 contains:

• 40 calories
• 1g protein
• 7g carbs
• 1g fat

Last chance to join the Vegan Toning Challenge

Kohlrabi and Potato Fritters

Prep Time 5 minutes

Cook Time 10 minutes

Servings 40 fritters

Calories 40 kcal

Ingredients

• 2 Kohlrabi approx. 500g
• 2 Potatoes approx. 500g
• 1 cup Buckwheat flour 150g
• 1 tsp Turmeric
• 1 tsp Paprika
• 1 tsp Salt
• 4 tbsp Olive oil 40 ml
• 2 cups Unsweetened almond milk 480 ml

Instructions

1. Using your hands, shape the mixture into fritters and place them on the baking tray.

2. Peel the potatoes and the kohlrabi.

3. Grate the kohlrabi and the potatoes and transfer them to a large bowl.

4. Using your hands, squeeze as much liquid as possible out of the vegetables and dry them on a clean towel.

5. In another deep bowl, add the flour, spices, and almond milk, mixing well until smooth.

6. Add half of the olive oil to the vegetable mixture.

7. Slowly add the grated vegetables to the batter until well combined.

8. Preheat your oven to 180°C (350°F).

9. Line a baking sheet with parchment paper and grease it with some of the remaining oil.

10. Generously brush or drizzle the top of the fritters with olive oil.

11. Bake for 8-10 minutes until golden brown.