With Oktoberfest approaching at the end of this month, you may start to see more German recipes from me. This one is very simple and delicious – marinate it overnight to infuse more flavor into the cucumbers! Peeling of the cucumbers is of course, optional. I do prefer to use hungarian paprika over traditional as it adds a little extra zing. If you’d like to use regular paprika, just double the measurement below.
What the heck is a kholrabi? If this odd little veggie is new to you, it tastes a lot like a cross between a broccoli stem and a radish. It can be eaten raw, steamed or cooked and its quite delicious despite it’s odd alien-like shape. Before eating, it’s important to peel it thoroughly. Beneath it’s thick, hard skin is yet another fibrous layer, which should be peeled away as well. The recipe below is great fried but can also be baked in the oven (400 degrees for 25-30 minutes until golden brown) for a healthier alternative.
Remove leaves from the kohlrabi and peel the bulb. Peel your potatoes and carrots. Grate the vegetables in a food processor or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture. Finely mince your onion and add to mixture.
In a separate bowl, add the eggs be beat until frothy. Add to your grated mixture along with your flour, curry, salt and chopped chard or kale.
Place 3/4 cup oil in a large skillet (or enough to have 1/4 inch depth). Heat the oil over medium high heat and place small hand pressed patties of the fritter mixture into the hot oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a separate bowl, stir sour cream with finely minced cilantro, salt and cayenne pepper. Squeeze 1/2 lime into the mix and serve with your fritters. Top with sliced radishes and green onions.