The Gleaner Cookbook: Brassica Fritters

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What is a brassica? Frequent gleaners will know that many familiar vegetables belong to the brassica genus, including cabbage, broccoli, and cauliflower, plus some more unexpected characters, like radishes and arugula. 

With so many examples of tasty and widely available vegetables in the brassica family, it's safe to say that most of us have one brassica or another in our fridges at any given time. These vegetables are also commonly grown on New England farms, where cool spring and autumn weather allow these hardy plants to thrive for much of the year.

When Boston Area Gleaners teams head to the fields to rescue surplus crops each season, the odds are good that if we're gleaning a vegetable, it's a brassica! Cabbage, kale, and collards are three crops that grow prolifically on our partner farms and are popular among the food pantries we work with, too.

But alas, with abundance comes boredom, at least some of the time. What to do with all the cabbage, kale, and, that eternal challenge,  kohlrabi that comes through your kitchen? This recipe for Brassica Fritters lets you work with what you've got in your fridge, giving you a creative way to use up odds and ends like kohlrabi and broccoli stems, with added warmth and spice from cumin and paprika. Think of it as a highly non-traditional Gleaner Latke, if you will. Explore the depths of your fridge and discover new ways to enjoy the many members of the brassica family!
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Brassica Fritters
adapted from Martha Rose Shulman in NYTimes Cooking

Ingredients:

• 5 cups finely shredded firm brassicas: use cabbage, kohlrabi, brussels sprouts, and/or broccoli stems
• 2 cups finely chopped kale or collards
• 1 1/2 cups grated carrots
• 1/2 cup finely chopped scallions or onions
• 1/2 cup finely chopped cilantro
• 1 hot pepper, minced (substitute cayenne or chili powder if needed)

 

• 3 tablespoons cornmeal
• 4 tablespoons whole wheat flour
• 2 tablespoons nutritional yeast (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon salt, or to taste
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 3 eggs, beaten
• 2 tablespoons vegetable oil, plus more for frying
• 3 tablespoons pine nuts, other nuts, or sunflower seeds (optional)
• feta or another tangy cheese (optional)
• fresh herbs to garnish (optional) 

Steps:

1. Combine veggies in a large bowl.
2. In a separate bowl, stir together cornmeal, flour, nutritional yeast, baking powder, salt, cumin, and paprika.
3. Add beaten eggs and oil to dry ingredients and combine until smooth.
4. Add veggies and fold until combined. Let sit for 10-15 minutes. 
5. Toast nuts or seeds over dry heat until light brown and fragrant. Add to fritter batter and combine.
6. Heat vegetable oil over medium heat until a drop of water sizzles in the pan. Scoop batter into measuring cup (size of your choice) and pack it to consolidate shredded veggies more densely. Invert onto the pan and lightly press to flatten. Cook for about 4 minutes on each side, turning carefully. 
7. Scatter fresh herbs and feta on top to serve. Also delicious with vinaigrette, mustard, or your favorite zesty, herbal condiment, like zhoug or tzatziki. Enjoy!​

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