My primary goal when I go to the Linton Farmers’ Market is to find something new or unusual. This weekly challenge is not only fun, it gives me a chance to talk to the producers about their favorite recipes for new foods and add variety to my cooking.

This week, I came home with two kohlrabies, courtesy of Melon Acres. These squat little cabbages are common in Asian fare, and are also known as ‘German turnips.’ Whatever their origin, they were new to this Hoosier gal. I bought one of each variety, which set me back a whopping two dollars.

I once again took the advice of the knowledgeable vendor, who suggested frying them with a little salt and pepper. A little research online revealed that they are best boiled a bit before frying, and I was delighted with the outcome. Here’s my recipe for fried kohlrabi. I hope you enjoy it as much as I did!

Fried Kohlrabi

Yield: 4 servings

Time: 45 minutes

Ingredients:

1 kohlrabi, peeled and cut into 1/4” slices

1 egg, beaten

½ cup flour

Salt and pepper to taste

2-3 TBSP light olive oil

Optional Garnish: Lemon, Romano Cheese, Bacon Crumbles

Boil the kohlrabi slices for 8-10 minutes, cool slightly and dredge first in beaten egg, then in mixture of salt, pepper, and flour.

In a heavy frying pan, heat oil on medium-high, being careful not to let the oil smoke.

Fry kohlrabi slices 4 minutes on each side, or until golden brown.

Serve with a squirt of fresh lemon juice and top with Romano cheese (check out Baesler’s specialty cheeses for this salty, nutty treat) and bacon crumbles (aka the fairy dust of food).

If you try this recipe or have a variation, please visit the Linton Farmers’ Market Facebook page and tell us about it! We would love to hear from you.

–Amy Lore, Linton Farmers’ Market Steering Committee