Hello, foodies! Lalitha Patel here, and I’m excited to share with you my latest recipe for Crispy Kohlrabi Fritters with Spicy Mango Chutney. I promise you’ll love the flavorful combination of subtle kohlrabi and sweet mango in every bite of these delicious fritters. Plus, they’re vegan friendly – so everyone can enjoy!
Born and raised in a small coastal city in India, Lalitha has always had a deep appreciation for the diverse flavors and spices that make up traditional Indian cuisine. She now lives in London with her family, and enjoys experimenting with fusion cooking and sharing her unique recipes with others.
Lalitha Patel currently resides in United Kingdom and grew up in India.
Growing up in India, I was surrounded by a rich and diverse culinary culture. Our meals were always full of bold spices and fragrant aromas. This recipe is particularly relevant to me because it takes me back to my childhood and the flavors that I know and love. In fact, kohlrabi is a popular ingredient in many Indian dishes due to its mild taste and versatility.
The origins of this recipe stem from my love of Indian street food. While traveling through New Delhi a few years ago, I stumbled upon a small food stall selling these delicious fritters with a sweet and spicy chutney. I was intrigued by the unique combination of flavors and knew I had to recreate it in my own kitchen. After a bit of experimenting, I finally achieved the perfect balance of crispy fritters and tangy chutney. Since then, it’s been a favorite among my family and friends. I hope you all enjoy it as much as we do!
What you need
Looking to add a little more pizzazz to your next appetizer spread? Look no further than my Kohlrabi Fritters with Spicy Mango Chutney recipe! With delicately grated kohlrabi serving as the star of the show, this recipe packs in Indian-inspired flavors and hearty vegan fare into every bite. The batter’s chickpea flour and signature spices results in fritters that are crispy on the outside yet soft on the inside. Once you’ve fried up your fritters to perfection, it’s time to spice it up even further with the homemade mango chutney. The result is a taste bud explosion of sweet mango and rich spices, all balanced out perfectly with tangy vinegar and just enough heat to pack a punch. Serve alongside some refreshing green herbs for a truly impressive appetizer that is sure to steal the show at your next dinner party!
Ingredients:
- Kohlrabi – The star of this recipe, Kohlrabi is a crunchy root vegetable that’s part of the brassica family. It has a subtly sweet taste and textures that make it a great substitute for potatoes. If you can’t find it, you can use grated cabbage or grated radish as a substitute.
- Chickpea Flour – Chickpea flour is an excellent source of plant-based protein, and it works perfectly to bind the fritters together. You can substitute it with all-purpose flour if you want, but make sure to add some baking powder to the mix.
- Garlic – Garlic adds a pungent and distinct flavor to the fritters, enhancing their taste. You can substitute it with minced onions if you can’t have garlic.
- Cumin Powder – Cumin powder is a beloved spice in Indian and Asian cuisine that adds aroma and depth to the fritters mix. If you don’t have cumin, you can substitute it with coriander powder or garam masala for a different flavor profile.
- Ginger – Ginger adds a warm and spicy flavor to the fritters, complementing the sweetness of kohlrabi. You can substitute it with grated galangal, another root with a similar flavor profile.
- Green Chilies – Green chilies add a bit of heat and a distinctive flavor to the fritters. If you can’t handle the heat, you can substitute them with bell peppers for a milder taste.
- Salt – Salt is crucial in balancing the flavors of the dish, so be generous with it.
- Water – Water is added to the fritters mix to form a batter that’s easy to handle. Make sure the water is at room temperature and not cold.
- Oil – Oil is used to fry the fritters until they’re golden and crispy. You can use any oil with a high smoke point, like vegetable or canola oil.
- Mango – The sweet and decadent mango is one of the stars of the spicy chutney that’s served with the fritters. You can substitute it with peaches or papaya if you can’t find mango.
- Red Onion – Red onion adds a sharp and tangy flavor to the chutney, balancing the sweetness of the mango. You can substitute it with 1/4 cup of chopped scallions for a milder taste.
- White Wine Vinegar – White wine vinegar is used to add acidity and tangy notes to the chutney, making it more flavorful and complex. You can substitute it with apple cider vinegar if you don’t have it.
- Sugar – Sugar is added to the chutney to balance the heat and complement the sweetness of the mango. You can use honey or maple syrup as a substitute.
- Red Pepper Flakes – Red pepper flakes are used to add heat to the chutney. If you’re sensitive to spicy food, you can omit them or use a pinch of paprika instead.
- Cilantro – Cilantro adds a fresh and zesty flavor to the chutney, making it more vibrant. If you don’t like cilantro, you can use parsley or basil instead.
Utensils:
- Grater
- Mixing Bowl
- Spatula
- Frying Pan – A non-stick frying pan is preferred to ensure that the fritters don’t stick to the pan.
- Slotted Spoon – A slotted spoon helps to remove the fritters from the pan, leaving the excess oil behind.
- Small Saucepan
- Cutting Board
- Knife
Kohlrabi: The Underdog Root Vegetable We All Need More Of
Kohlrabi is an underrated and often overlooked vegetable that packs a lot of health benefits. Not only is it low in calories and rich in fiber, but it’s also an excellent source of vitamin C, potassium, and antioxidants. Despite its peculiar shape and green, alien-like appearance, kohlrabi is surprisingly versatile and easy to cook with. It has a sweet and nutty flavor that adds depth to any dish, and it can be eaten raw, roasted, boiled, or baked. Kohlrabi is also a sustainable and eco-friendly crop that grows quickly and doesn’t require a lot of resources. So, why not give this underdog a chance and incorporate it into your meals more often?
Spicy Mango Chutney: A Sweet and Fiery Condiment You Need to Try
If you’re looking for a versatile and flavorful condiment that goes well with almost anything, you can’t go wrong with a spicy mango chutney. This Indian-inspired sauce is made with fresh mangoes, red onions, white wine vinegar, sugar, and red pepper flakes, among other spices. The result is a tangy, sweet, and spicy flavor explosion that awakens your taste buds and complements the savory flavors of the kohlrabi fritters. Plus, mangoes are incredibly healthy, being rich in fiber, vitamins, and minerals that boost your immune system, aid digestion, and support vision health. The spicy mango chutney is also a great addition to grilled meats, sandwiches, or as a dip for chips and crackers. Don’t be afraid to experiment and adjust the level of spice to your liking; after all, spice is the variety of life!
What to serve it with?
These Crispy Kohlrabi Fritters with Spicy Mango Chutney are incredibly versatile and can be served as an appetizer, snack, or even a light meal. I love to serve them alongside a simple cucumber raita, which is a cool and refreshing yogurt-based dip that pairs perfectly with the spicy flavors of the chutney. The combination of the crunchy fritters, the sweet chutney, and the tangy raita is simply divine. Plus, it’s a simple and healthy way to add some extra veggies to your meal. Trust me, your taste buds and your tummy will thank you!
Summary
That’s it, folks! I hope you enjoyed this recipe as much as I do. For me, it’s a great way to connect with my heritage and bring some amazing Indian flavors to my everyday cooking. Don’t forget to let me know in the comments what your favorite part of this recipe was! Did the sweet and spicy chutney steal the show? Or was it the crispy texture of the fritters that won you over? Perhaps you have some ideas for additional twists that work. I’m always looking for new ways to experiment and enhance my favorite dishes, so feel free to share your thoughts! And of course, if you haven’t already, be sure to subscribe to my blog and check out my other recipes for more tasty inspiration. Happy cooking!
Here’s the recipe:
Crispy Kohlrabi Fritters with Spicy Mango Chutney
Equipment
- grater
- Mixing bowl
- spatula
- Frying pan
- slotted spoon
- Small saucepan
- cutting board
- Knife
Ingredients
- 2 medium, grated Kohlrabi
- 1 cup Chickpea Flour
- 3 cloves, minced Garlic
- 1 tsp Cumin Powder
- 1 tbsp, grated Ginger
- 2, chopped Green Chilies
- 1 tsp Salt
- 1/2 cup Water
- 1/4 cup Oil
- 1, diced Mango
- 1/2, chopped Red Onion
- 3 tbsp White Wine Vinegar
- 2 tbsp Sugar
- 1/4 tsp Red Pepper Flakes
- 2 tbsp, chopped Cilantro
Instructions
- Grate the Kohlrabi - Peel and grate the kohlrabi using a box grater or food processor. Transfer it to a bowl and set aside. - The trick to getting crispy fritters is to remove excess moisture from the kohlrabi. You can place it in a cheesecloth or a clean kitchen towel and squeeze it tightly to remove any water.
- Make the Fritters Batter - In a mixing bowl, whisk the chickpea flour, minced garlic, grated ginger, cumin powder, chopped green chilies, and salt. Gradually add the water while whisking until you get a thick and smooth batter. - Make sure to mix the batter well to get rid of any lumps. You can add a pinch of baking powder to make the fritters lighter and airier, but it's not necessary.
- Mix the Kohlrabi and Batter Together - Add the grated kohlrabi to the batter and mix well until it's completely coated. - Don't let the batter sit for too long before frying the fritters, or it will become watery. You can also add some chopped cilantro or grated carrots to the mix for extra flavor and nutrition.
- Fry the Fritters - In a non-stick frying pan, heat the oil over medium-high heat. Using a spoon or a cookie scoop, drop spoonfuls of the kohlrabi batter into the hot oil. Flatten them slightly with the back of the spoon and fry for 2-3 minutes on each side, or until golden and crispy. Remove from the pan with a slotted spoon and transfer to a plate lined with paper towels to drain the excess oil. - Don't overcrowd the pan, or the fritters won't cook evenly. You can keep the cooked fritters warm in the oven set at 200F while frying the rest. For a lower-fat alternative, you can bake the fritters in the oven at 375F for 20-25 minutes, flipping them halfway through, until golden brown.
- Make the Spicy Mango Chutney - In a small saucepan, combine the diced mango, chopped red onion, white wine vinegar, sugar, and red pepper flakes. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until it thickens and the mangoes become soft and tender. - You can adjust the amount of sugar and red pepper flakes based on your taste preferences. Some variations of the chutney call for adding mustard seeds, curry leaves, or even raisins for a sweeter taste.
- Serve and Enjoy! - Serve the kohlrabi fritters hot with the spicy mango chutney on the side. Garnish with chopped cilantro or green onions for extra flavor and color. - You can try serving the fritters with a dollop of yogurt or sour cream for a cooling effect, or with a side salad or steamed veggies for a complete meal. The fritters and chutney can be stored in an airtight container in the fridge for up to 3 days or frozen for later use.
