Crispy and flavorful, these golden root vegetable latkes are filled with golden beets, carrots, potatoes, and kohlrabi. It was originally developed as a kohlrabi recipe, but as I started making it other root vegetables just “fell in”. And every different vegetable just made the pancakes more delicious! I served my vegan latkes with a mixture of soy sauce and sriracha, but I really advocate for getting creative with the sauces- try tahini, apple sauce, vegan sour cream, mustard, or chutney- these crispy, crunchy little root vegetable pancakes will be the perfect companion for any of those and more.
Skip the post, Click for a Print-Friendly Recipe
What is Kohlrabi?
Kohlrabi is a favorite vegetable of mine, but also one I struggle to find good ideas to cook. Kohlrabi comes in white, purple, and light green bulbs, all of which were bred from the wild cabbage plant. Kohlrabi translates from German as cabbage (kohl) radish (rabi). Kohlrabi bulbs are crisp and mild, and can be eaten raw or cooked. They are often featured in salads, and makes a great vegetable to dip in hummus or other dips. They have a thick, woody membrane that needs to be removed before eating (a pairing knife works better than a peeler), and the leaves are also edible. Kohlrabi leaves can be used to replace kale or collard greens in recipes.
Looking for Root Vegetable Recipes? Try one of These!
- Easy Minestrone Soup with Beets
- Vegan Easter (or any occasion!) Deviled Potatoes
- Layered White Bean, Lentil and Kohlrabi Vegan Shepard’s Pie
- Spiralized Radish Thai Noodle Salad (Yum Woon Sen)
- Roasted Sweet Potato in Cape Gooseberry Sauce
About Vegan Potato Pancakes
Latkes and potato pancakes are one in the same- the former is typically eaten by Jewish people to celebrate Hanukkah, the later being a more general name for a dish enjoyed by many cultures across Europe. Typically, latkes or potato pancakes are made with an egg to bind the dish together, but that’s not really needed- in this recipe, the binding properties of gluten are used. Just stir the pancake batter a little, and you’ll be left with something sticky enough to form crisp pancakes.
How to Make Golden Beet & Kohlrabi Recipe: Root Vegetable Latkes
To make this kohlrabi recipe, start by grating all the root vegetables- if you have a food processor with a grater attachment, use it. I almost never cut myself with a knife, but I grate a little of my fingers every time I try and use a grater. Plus you’ll save a lot of time. Once the vegetables are grated, use your hands to squeeze out as much moisture as possible from the vegetables, and mix together all the ingredients for the pancakes. Give it a good mix, as that helps the gluten bonds develop. Heat some oil in a large skillet, and add a small pile of the batter (about 1/4 cup or so). Use your spatula to flatten the batter into a thin pancake, and then cook the pancakes until crispy. Flip, and cook again. Use paper towels to blot off any extra oil, and enjoy warm.
Golden Beet & Kohlrabi Recipe: Root Vegetable Latkes
Golden Beet & Kohlrabi Recipe: Root Vegetable Latkes
Ingredients
- 2 medium-sized kohlrabi bulbs, peeled
- 2 medium-sized golden beets
- 2 medium-sized potatoes
- 2 medium-sized carrots
- ½ large onion
- 3 cloves of garlic
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp. salt
- 1 tsp. Italian seasoning (or your favorite spice blend)
- Vegetable oil, for cooking
Instructions
- Grate the kohlrabi bulbs, beets, potatoes, and carrots (you can save time if you have a food processor with a grater attachment). Use your hands to squeeze as much moisture as possible from the vegetables, then place the squeezed, grated vegetables in a large mixing bowl. Add all the other ingredients (aside from the oil) as well as ½ cup of water, and mix well to combine, stirring a little longer than necessary to help the gluten bonds develop.
- Heat a generous amount of oil on medium-high in a large skillet. Once they oil is hot, take a small clump of dough and place it in the hot pan. Flatten as much as possible with your spatula, and repeat until your skillet is full. Cook for around 4 minutes on each side, or until it has started to brown and is crispy.
- Transfer cooked pancakes onto a plate lined with paper towels and blot of excess oil. Serve warm.
Notes
Be creative with the sauces you serve with- applesauce is traditional and delicious, but try mango chutney, tzatziki, horseradish, mustard, vegan sour cream with fresh dill, tomato sauce, sriracha, soy sauce, or top with a fresh slaw.
https://veryveganval.com/2019/07/30/golden-beet-kohlrabi-recipe-root-vegetable-latkes/
Click for a Print-Friendly Recipe
Like this golden beet and kohlrabi recipe? Pin it!
Related Posts:
- Vegan Savory Banana Fritters
- Foraged Rosehip Ketchup
- Smoky Golden Beet Vegan Lox
- Stir-Fried Soba with Beets and Radicchio
FAQs
All parts of the kohlrabi are edible, though most people just stick to the bulbous bottom. The leaves and stems are best sautéed or added to a stir-fry. The bulb can be eaten raw, which maintains its super-crisp texture and mild bite, or it can be roasted, sautéed, steamed, or boiled and mashed like a potato.
Is kohlrabi a root vegetable? ›
Kohlrabi, also known as German turnip, is a cruciferous vegetable. Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica, or mustard family and is related to cabbage, broccoli, and cauliflower ( 1 ).
What does kohlrabi taste like? ›
What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.
How do you prepare kohlrabi? ›
There are several ways to cook kohlrabi, most of them similar to how you cook potatoes: boiled, steamed, roasted, fried or mashed. Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers.
Is kohlrabi a laxative? ›
Like other cruciferous vegetables, the rich dietary fibre in kohlrabi improves digestive health and helps move your bowels. As a result, it reduces constipation, cramping and bloating. With nearly 5 grams of fibre in every cup, kohlrabi supports your gastrointestinal health while maximising nutrient uptake efficiency.
What is the side effect of kohlrabi? ›
Side Effects of Kohlrabi:
- Reduction in white blood cells.
- Interference with liver function.
- It may affect thyroid function.
Anti-inflammatory and anti-diabetic properties: Kohlrabi has an anti-inflammatory effect, which can help to reduce the risk of developing insulin resistance and type 2 diabetes.
Can you eat too much kohlrabi? ›
Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.
Is kohlrabi good for your gut? ›
Both the water and fiber abundant in kohlrabi help this veggie are good for your gut and digestive health as well. It contains both soluble and insoluble fiber, which promotes overall digestive regularity while combating common gastrointestinal (GI) complaints like gas, bloating, diarrhea, and constipation.
How do Germans eat kohlrabi? ›
Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad. For best results, choose small, young kohlrabi if using it raw. Kohlrabi can be boiled, steamed, baked, and filled.
Your good friend kale and its' smelly sisters, including cauliflower, broccoli, kohlrabi and Brussels sprouts are difficult for the body to digest because they are high in fibre. We do need fibre but we don't want the gas. These vegetables are also bloat causing thanks to the sugar, raffinose, a FODMAP carb.
Should I refrigerate kohlrabi? ›
Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices. Wash hands before and after handling fresh produce.
What's the best way to eat kohlrabi? ›
It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.
Why is my kohlrabi bitter? ›
The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors.
When should you eat kohlrabi? ›
Be sure to eat them when they're young, as the flavor intensifies and they toughen with age. The freshness of the attached greens is a good indicator of age, so try to find kohlrabi with greens attached.
What does kohlrabi taste like raw? ›
What does kohlrabi taste like? Like many members of the brassica family, kohlrabi is subtly sweet and vaguely peppery when you eat it raw. Its texture is akin to a jicama or a broccoli heart, and the faster-maturing spring varieties can be juicy like apples, though rarely as sweet.
What is the best way to eat kohlrabi? ›
How to eat kohlrabi? If the greens are young and fresh, use them like other greens—raw in salads, sautéed, or steamed. You can use the crunchy bulb in fresh slaws or with dips; cooked in soups or stews; roasted like you might other vegetables, or sautéed in stir-fries or fritters.
