In Chinese Medicine kohlrabi is considered a food that can dry out internal dampness. Dampness can manifest as obesity, dysbiosis (candida) or a whole host of other health problems. If you are trying to lose weight this is a great vegetable to include in your diet. Kohlrabi improves energy circulation and eases stagnant conditions. It helps to stabilize blood sugar and is used for hypoglycemia and diabetes. It is an excellent source of vitamin C and potassium. Kohlrabi is high in fiber and low in calories.
You can substitute the rye flour for any type of flour such as oat, soy, whole wheat, spelt or whatever. The flour is minimal and just needed to bind the latkes along with the eggs.
Yield: ~12 latkes
Prep time: less than 10 minutes
1 medium Yukon gold potato, peeled
2 kohlrabi bulbs, peeled
1/2 yellow onion, peeled
2 teaspoons chopped chives or green onion
2 large organic eggs
1/4 cup whole rye flour
1/2 teaspoon grey sea salt
coconut oil or ghee (clarified butter)
- Coarsely grate potato, kohlrabi, and onion in food processor.
- Wring out excess liquid from vegetables by wrapping them in clean dish towel and squeezing it out or do it by hand.
- Place drained vegetables into medium bowl.
- Add eggs, flour, salt and mix until combined.
- Heat large sauté pan over medium heat.
- Add two tablespoons of coconut oil or ghee.
- When hot, drop ~1/4 cup sized dollops of batter into pan.
- Press down latkes with a spatula to flatten.
- Fry until lightly browned on both sides, a few minutes.
- Remove from pan to a plate or a baking sheet.
- Repeat with remaining batter.
- The latkes can be reheated in a 350ºF oven.
- Serve warm with avocado guacamole and/or applesauce.
Also try my Sweet Potato & Zucchini latkes.