Food, diet and nutrition are things that I have always been interested in and prided myself in being attentive to (no judging some of the fun, i.e. fatty recipes on this here blog!). Changing ones diet, and the diet of their family, is not an easy road to travel, so I have made the decision to do it slowly and with calculation. I have also decided that I am going to do it in the tastiest way possible. This past weekend marked the beginning of my gluten free journey (I started Thursday) and I had a lot of fun thinking outside of the box with my available garden veggies to create dishes that were nutritious and so tasty the hubs would not even notice (until told) that they were missing ingredients like flour or bread. This fried sweet potato dish was a breakfast hit and one I plan to reinvent with many other veggies!
Sweet Potato and Kohlrabi Fritters.
1 medium kohlrabi, shred
1 tablespoon kosher salt
1 small sweet potato, shred
1 tablespoon fresh chive, finely chopped
1 free range egg
1 tablespoon flax seed
1/4 teaspoon zantham gum
kosher or sea salt and fresh cracked black pepper to taste
coconut or olive oil
Salt kohlrabi and let sit for 20 minutes in strainer over a bowl. Rinse well and squeeze dry. Combine all ingredients in a bowl.
Heat oil to 350 degrees (or until a wooden skewer pressed on bottom of pan bubbles) in a deep frying pan or skillet. Spoon mixture into pan and press flat. Fry 5-6 minutes on each side.
Remove, salt and drain on paper towel until ready to eat.