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Kohlrabi fritters, Marinaded Kebab, and a Green Salad.

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Serves: 4-6

Cook time: 1 1/2 hours of active cooking


Kohlrabi Fritters

1 bunch Little River Farm Kohlrabi

1 Onion, peeled and diced

1 Egg

1/4 teaspoon Salt

1/2 tablespoon Paprika (adjust to your preference)

1/2 cup high heat cooking fat (Butter may burn. Lard or expeller-pressed oils are the healthiest options. Conventional vegetable oil will work just fine.)


2 pounds Wild Harmony Farm Beef Kebab

1/2 cup Red Wine

1/2 cup olive oil (use a full cup of oil as a non-alcoholic substitute)

3 tablespoons Honey

6 whole cloves (1/2 teaspoon ground cloves will work)

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoon orange zest

1/2 onion, peeled and quartered

Salt and Pepper to taste

1 bag Little River Farm Salad Mix

1 bag Little River Farm Arugula or Spinach (please let us know your preference.)


Kohlrabi Fritters

  1. Remove kohlrabi leaves (set aside for salad) and peel the bulbs. Shred the vegetables in a food processor, or grate by hand. Squeeze the shredded kohlrabi in a clean cloth to remove moisture. Thin dish towels work but a cheese cloth is even better. Add to a medium bowl with onion, egg, salt, and paprika. Combine.

  2. Heat all oil in a thick bottomed pan over medium high heat. Form kohlrabi mixture into flat patties roughly 3 inches in diameter. When oil is hot, fry patties in batches so that the pan is not over crowded. Giving the patties enough space will help them crisp. After 4 minutes on one side check to see if it is well browned but not burnt. Flip if patties look fantastic and keep an eye on the other side. I abide by the grace of the First Pancake Principle. There is no shame in adjusting the timing or heat depending on how the first batch comes out. The purpose is to observe each batch and enjoy yourself, not fret over every imperfection and uncertainty.

  3. Remove to a towel lined plate. Fritters can be kept warm in the oven, but are best served as soon as is reasonable.

adapted from:


1. For best results, thaw meat at least two days in advance.

2. At least 1 day before, bring wine and honey to a boil. Lower heat and simmer for 10 minutes. Peal and quarter onion. Stir in oil, onion, and spices and let cool.

3. Marinade kebab meat in liquid in the fridge at least over night for better results. Up to three days is even better. Shorter periods of time wont hurt.

4. On the day you're cooking, remove meat from fridge, remove from marinade (reserve onions), pat dry, and season with salt and pepper. (Season either 2-3 minutes before cooking or at least an hour before for better results). I like to allow meat to warm to room temperature before cooking.

5. Skewer, alternating a layer of meat with a layer of onions. If you add vegetables of your choice we will never know.

6. Grill over direct heat to your preference. Serve with fritters and a green salad.

adapted from:

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