Halloumi and Kohlrabi Fritters

Halloumi and Kohl Rabi Fritters

Kohlrabi is a funny little vegetable isn’t it? Bulbous, a bit knobbly and with long stalks and leafy tops. I read somewhere that eating kohlrabi is a bit like munching on broccoli stalks. Hmmmm, now that’s appealing… So when one of these little bulbs arrives at our doorstep, via our veggie box, I don’t always know what to do with it. In fact, I often curse and put it at the bottom of the fridge.

In order to use up a seemingly constant supply of kohlrabi in the summer months, I’ve heeded to general advice about preparing and eating this vegetable. We’ve eaten kohlrabi raw in a salad, steamed in a stir-fry, baked in a gratin and straight from the fridge like eating an apple (ok, that last one is a little fib). All fine and good but not exactly an inspiring set of vegetarian meal options.

So, here enters halloumi and kohlrabi fritters: a recipe developed out of frustration, curiosity and a love of halloumi. These fritters are super quick to prepare (so long as you have some left-over rice) and really quite nice. I tend to make these halloumi and kohlrabi fritters when I want an easy, quick dinner that can be served with fresh bread and a leaf salad. When I don’t have some left-over rice hanging around the fridge, I tend to cook a big batch of rice and rustle up a simple rice salad to serve with the fritters.

This recipe makes around 10-12 fritters. The recipe uses half of a kohlrabi bulb so watch this space for further ideas for using up the other blinking half…


  • 150g kohlrabi (about half a bulb)
  • 100g halloumi cheese
  • 100g cooked rice (I used short grain brown)
  • 2 spring onions, sliced,
  • squeeze lemon juice
  • 2 tbsp fresh herbs (I used parsley and mint), chopped
  • 1 egg
  • 2 tbsp plain flour
  • Oil for frying


  1. Using a coarse grater, grate the kohlrabi and halloumi cheese into a large bowl.
  2. Add the remaining ingredients and mix well. The mixture should be relatively firm and not too wet.
  3. Heat up some oil in a frying pan (only a glug or two for shallow frying). Using a tablespoon for each fritter, spoon the mixture into the pan. Flatten each fritter down with a spoon or spatula.
  4. Fry the fritter for 3-5 minutes on each side. The fritters are cooked when the mixture has bonded together and the fritters are golden brown on both sides.
  • Nutritional Highlights: Kohlrabi is a very good source of fibre, vitamin C, B6 and other minerals. Halloumi brings protein, calcium and other cheese related benefits.
  • First served at: 25 months
  • A-L rating: A-L ate these for lunch and as a snack. She seemed to enjoy the flavour but the texture was, at times, a bit difficult for her. A-L didn’t like the coarser, longer strips of kohlrabi so I cut it up into smaller pieces for her to munch on.
  • Freezer friendly? No
  • Adult adaption: None necessary

Halloumi and Kohl Rabi Fritters

Halloumi and Kohlrabi Fritters


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