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Kohlrabi, Carrot, and Jalapeno Fritters


  • 1 c kohlrabi, shredded
  • 1 c carrots, shredded
  • 1 Tb salt
  • 2 Tb fresh jalapeno, diced
  • 2 eggs
  • 2 Tb coconut flour
  • 2 Tb ghee/coconut oil, for frying


  1. If necessary, peel the kohlrabi and shred it and the carrots. I accomplished this using my vegetable peeler, then roughly (but thinly) slicing the veggie peels with a knife. Not the most efficient strategy, but it worked!
  2. Put the kohlrabi and carrot shreds in a colander and sprinkle with salt. Let that sit for 5-10 minutes. While you’re waiting, dice the jalapeno and heat a skillet to medium heat.
  3. Return to the veggie shreds and squeeze the liquid out of them with your hands. As much as you can! You can also use the nut milk bag method.
  4. Once you are confident you’ve gotten most of the liquid out of the veggie shreds, put them in a bowl and add the jalapenos, eggs, and coconut flour. Stir until everything is combined.
  5. Melt your preferred cooking fat in the heated skillet. Plop about 1/4 c of veggie mixture into the skillet and flatten into fritters with a fork. Cook for 4-5 minutes on each side.