This week I present to you (drum roll please) – (Beyond the) Kale Fritters with Kohlrabi-in-the-Limelight Slaw, followed by Rhubarb Custard Cake (we were all punned out at this point!). The fritters are light and comforting, the slaw bright and crunchy, and the cake a citrus-y decadent dream. It was a perfect early summer feast.
The fritters came together because I wanted to make an all-in-one meal that could be a whip-it-together-and-run kind of snack. These fritters are just that, because they are chock full of veg, and also have a good amount of protein from the eggs. They keep you going without feeling heavy. They are totally versatile – you got swiss chard instead of kale in the share? No worries! You don’t have green onion but have lots of garlic? Use it! There are a variety of ways to season these fritters, but I chose simple – just salt and pepper. But feel free to add cumin, coriander, fresh herbs (cilantro or parsley would be great!), and more spice if you like. Let me know if you try a variation!
So now I have to admit – I have never cooked with kohlrabi before. I wasn’t quite sure what to do with it, but after much research decided that simple is best – let that kohlrabi shine! I whipped together the kohlrabi-lime slaw that allowed the kohlrabi to really sing in it’s fresh juicy light crunchy barely-tell-it’s-a-brassica glory. My dear friend dubbed it a “kohlrabi-in-the-limelight” slaw. And so it is. It would pair wonderfully with a taco (especially if you added a bit of cilantro), and is also a great stand-alone as a side dish. I paired it with the kale fritters, a green onion sour cream, and baby lettuce greens.
And finally, the rhubarb custard cake. It was the perfect end to my fritter and extra veg meal since it was a bit more decadent. I took the recipe straight from bon appétit, and I’m so pleased I did. If you have other favourite ways of enjoying your rhubarb, let me know!
More Magnificent Meal Musings
- Spiced Rhubarb Upside Down Cake (Smitten Kitchen blog)
- Roasted Turnip and Beef Tacos with Kohlrabi Lime Slaw
- Snow Pea and Kale Lemon Pasta
- Sesame Snow Pea Stir Fry with Turnip Tops and Kale
- Stir Fried Kohlrabi Greens with Green Onion and Tofu
- Greens Quiche with Kale, Swiss Chard, or Turnip Greens
(Beyond the) Kale Fritters
This fritters come together quickly, are an excellent texture, and are completely jam-packed with veg! Feel free to mix up what veggies you put in – I used kale, turnip greens, green onions, and grated turnip, but it could also be done with swiss chard, spinach, carrot, or whatever suits your fancy! Make a double batch and store leftovers in the fridge for a packed lunch or snack on the go.
Ingredients
- 2 cups kale, swiss chard, or turnip greens, finely chopped (I used kale and turnip greens)
- 2 cups grated turnip (this was the full bunch) use a box grater or food processor
- 3 Tbsp green onion bulb and stalk (about 7 green onion bottoms)
- 4 eggs
- 3/4 cup all purpose flour
- 1 1/2 tsp salt or to taste
- freshly ground pepper
- cooking oil
Instructions
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Combine the finely chopped leafy greens (I used kale and turnip greens), grated turnip, and green onion in a medium bowl
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In a small bowl, whisk the eggs. Add the flour, salt, and pepper until combined.
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Mix the egg and flour mixture into the veg. It will look less like a batter and more like sticky veg – this is good.
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Heat a skillet over medium-high heat. Add cooking oil of choice and allow to heat until droplets of water sizzle in the pan. Spoon the fritter batter into the pan by the spoonful – I used a regular table spoon. Flatten and spread slightly using the back of the spoon. Do not overcrowd the pan.
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Allow to cook until golden, about 3-4 minutes. Flip, and cook this side until golden. Place on tea towel/napkin/paper towel lined plate. Serve immediately.
Kohlrabi-in-the-Limelight Slaw
Simple, fresh, light, zesty. This slaw sings. If you're not sure you're into raw brassicas, give this slaw a try and you may change your tune. It was absolutely delicious atop the fritters, but would be perfectly fine on it's own, as a side, or in tacos.
Ingredients
- 1 kohlrabi
- 1 lime
- 1/4-1/2 tsp salt
Instructions
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Peel the kohlrabi to reveal it's lovely tenderness. I did this by breaking off the leaves, taking a thin slice off the top and bottom, and then using a paring knife to take the thick outer skin away.
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Once peeled, slice the kohlrabi in thin rounds and then slice rounds into small matchsticks. Place into a bowl.
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Zest the lime until you have about 1 tsp of zest. Add to the kohlrabi.
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Juice the lime, add that to the kohlrabi. Season with salt and stir. The kohlrabi will become more tender and less crisp with the addition of salt and acid, but still maintains a good crunch.
Rhubarb Custard Cake
I took this recipe directly from bon appétit, and I am so glad I stuck to it. It's citrus-y and bright, and also decadent and creamy. The tart rhubarb is a perfect compliment to the sweet custard, and the crust of the cake has a wonderful chew. My friend constructed the chevron patterned rhubarb top, but feel free to just scatter pieces of rhubarb in a wild disarray, or in another planned pattern. No matter what, it's gonna be delicious.
Ingredients
- 4 Tbsp. melted unsalted butter cooled, plus more room-temperature for pan
- 1 cup all-purpose flour plus more for pan
- ¾ tsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- 1 large egg yolk
- 1½ cups sugar plus more for sprinkling
- ¼ cup sour cream
- 2 Tbsp. dark rum
- 2 tsp. finely grated lemon zest
- several rhubarb stalks halved lengthwise if thick
Instructions
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Preheat oven to 350°. Butter and flour pan.
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Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and thick, about 1 minute.
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Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl.
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Whisk melted butter, sour cream, rum, and lemon zest in a small bowl.
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Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
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Arrange rhubarb over batter without pressing it in. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes (I baked it for only 40 and it was perfect). Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.