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–+ servings
Crispy Kohlrabi and Bacon Bites – vegetarian recipe
Stav Kogan

Crispy Kohlrabi and Bacon Bites

An irresistible low-carb appetizer featuring a creamy, cheesy, bacon-packed kohlrabi center with a satisfyingly crunchy pork rind crust, all fried to golden perfection.
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 30 bite
Calories: 154
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (450 g) smoked bacon, cooked and crumbled
  • 5 cups (675 g / 23.8 oz) kohlrabi, finely minced
  • 1 cup (60 g / 2.12 oz) pork rinds, crushed
  • 2 1/2 cups (250 g / 8.8 oz) grated Parmesan cheese, divided
  • 4 oz (113 g) Mascarpone cheese, softened
  • 1 cup (226 g / 8 oz) cream cheese, softened
  • 4 cloves garlic, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) onion powder
  • 1 teaspoon (5 ml / 0.2 fl oz) garlic powder
  • Salt and freshly ground black pepper to taste
  • Oil for frying (avocado or coconut oil recommended)
  • for Perfect Kohlrabi Bites
  • Ensure the kohlrabi mixture is thoroughly chilled for at least 2 hours. This is crucial for making the balls easier to roll and helping them hold their shape during frying.
  • Use a small cookie scoop to portion the mixture. This ensures all your bites are a uniform size, so they cook evenly.
  • Maintain a consistent oil temperature of around 350°F (175°C). If the oil is too cool, the balls will absorb too much oil and become greasy; if it's too hot, the outside will burn before the inside is warmed through.
  • You can form the balls and store them, uncoated, in an airtight container in the refrigerator for up to 2 days. Coat and fry just before serving for the best crispy texture.

Method
 

  1. Preparation
  2. Finely mince the kohlrabi using a food processor or by hand until it has a rice-like consistency.
  3. In a large mixing bowl, combine the minced kohlrabi, crumbled bacon, softened cream cheese, softened mascarpone cheese, 1 1/4 cups / 125g (4.4 oz) of the grated Parmesan, and the minced garlic.
  4. Season with salt and pepper to taste.
  5. Mix thoroughly until all are well incorporated.
  6. Cover and refrigerate the mixture for at least 2-3 hours to allow it to firm up.
  7. While the mixture is chilling, prepare the breading.
  8. In a shallow bowl, combine the crushed pork rinds, the remaining 1 1/4 cups / 125g (4.4 oz) Parmesan cheese, onion powder, and garlic powder.
  9. Mix well.
  10. Once chilled, remove the kohlrabi mixture from the refrigerator.
  11. Using a small cookie scoop or your hands, form the mixture into approximately 30 evenly-sized balls.
  12. Roll each kohlrabi ball in the pork rind breading, pressing gently to ensure it's fully and evenly coated.
  13. In a large skillet or deep fryer, heat about 1-2 inches of your preferred frying oil to 350°F / 175°C.
  14. Carefully place the coated balls into the hot oil, frying in batches to avoid overcrowding.
  15. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
  16. Remove the fried balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
  17. Serve immediately while hot.

Nutrition

Calories: 154kcalCarbohydrates: 2.5gProtein: 7.5gFat: 13g

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