Use up all your CSA veggies with easy-to-make fritters. These zucchini kohlrabi carrot fritters with herb yogurt sauce make for a quick and delicious weeknight dinner.
Veggie fritters are my new saving grace. Since we started getting our weekly CSA boxes this summer, I’ve had to step up my meal planning game. By planning out our dinners for the week in advance, I make sure no CSA veg gets left behind. Otherwise, it’s food waste city up in here and we can’t have that.
The last two weekends in a row, we’ve had family and friends visiting and staying with us, which meant eating out won over cooking at home. That left me with a TON of veggies to use in just a few days until our next CSA pick up. The solution?
FRITTERS!
Fritters to the rescue, my friends. You can grate up almost any veggie combination, mix it with some spices, egg, and flour and fry those babies up like there’s no tomorrow. Easy peasy.
This week I had an abundance of zucchini, kohlrabi, carrots, and spring onion so they ALL went into the fritter batter.
I almost forgot the most important reason that I love fritters – it transforms the veggies. Full disclosure, I’m not the biggest zucchini fan. I know, veggie blasphemy. But I’ve discovered that if I grate zucchini and throw it into fritters or tacos or sauce, I totally dig it. Problem solved. If there’s a veggie that you’re not over the moon for, try grating it into a fritter and see what you think!
Never heard of kohlrabi? It looks and tastes like a turnip but it’s a little sweeter and milder in flavor. Kohlrabi hails from the brassica family, which is known for its chronic-disease fighting antioxidants. It’s an excellent source of vitamin K and vitamin C (contains more vitamin C than orange juice!) and a good source of fiber. There’s lots you can do in the kitchen with kohlrabi:
- thinly slice and eat raw with a yogurt dip
- shred into a slaw or salad
- roast it in the oven
- sauté it (you can sauté the leaves too!)
- puree into a soup
- shred it into fritters!
I love the crispy exterior of these fritters – it makes for a seriously satisfying meal. And paired with a bright lemony herb yogurt dressing, it’s legit. 
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Zucchini Kohlrabi Carrot Fritters with Herb Yogurt Sauce
(23 votes, average: 3.17 out of 5)
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- Yield: Serves 4
Ingredients
For the Fritters:
- 1 medium-large zucchini, grated
- 1 spring onion, minced
- 3 small carrots, peeled and grated
- 2 small kohlrabi, leaves removed, peeled and grated
- 1/4 cup chopped parsley
- 1 egg
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
For the Yogurt Sauce:
- 1 cup low-fat Greek yogurt
- 1/2 tbsp lemon zest
- 1/2 tbsp chopped parsley
- 1 tbsp avocado oil
- 1/8 tsp salt
Instructions
For the Fritters:
- Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.
- Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
- Add olive oil to cast iron skillet (or a regular frying pan is OK) over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the size of your skillet, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
- Transfer cooked fritters to a paper towel to absorb some oil. Serve with yogurt sauce.
For the Yogurt Sauce:
- Mix yogurt, lemon zest, parsley, avocado oil, and salt until combined. Serve alongside fritters.
Notes
*If you don’t have a cheese cloth, add veggies to a strainer and sprinkle with salt and let sit for 10 minutes and then wring out excess liquid with hands.
**To save time, shred vegetables in a food processor instead of hand grating them.
Tell me, have you ever made veggie fritters? Do you have a go-to meal to use up all your vegetables?
Have you ever tried freezing them? It’s just me eating them so can’t eat them all in one sitting.
I think I’ll try freezing some cooked and maybe reheating in the oven? Maybe I’ll try saving some of the uncooked mixture as well and keep in the fridge a day or so.
They should freeze well! To reheat frozen fritters, place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, 10 to 15 minutes.
These look so good! I don’t know why I never thought to make fritters with my farmer’s market goods, but now I’m so curious. Love the herb yogurt dip that goes with these!
Thanks, Kelli! Such an easy way to use up a surplus of veggies.
If I have a lot of veggies to use up I do stir fry. Almost any veggies are good stir fried over rice! I season them with ground ginger, chili powder, garlic and soy sauce. Do not forget to add onion powder as well if you cannot use fresh onion as a part of your veggie assortment! This is surprisingly good with zuchinni or summer squash in it. Other veggies I will use include kohlrabi or cabbage, carrots, broccoli, bell peppers, celery, green beans, peas, sweet corn, radishes, beets, etc.
Yes! Stir fries are such a great way to use up lots of veggies.
I made this tonight with my 2nd CSA distribution of the season. These will go in to regular rotation – than you!
Awesome! So glad you enjoyed them!
My kids would love these fritters. I already do! Can’t wait to make them.
Thanks, Lauren! Hope the whole fam enjoys!
Can these fritters be frozen?
Made these tonight exactly as directed. Delicious! I didn’t make the herb sauce. I did put a dollop of sour cream on my plate to go with them, but preferred them without. Thanks! It was the first time I had ever cooked with or eaten a kohlarabi and I did indeed get it from a farmers market!
Hi Kara! What is your secret to making fritters/cauliflower tostadas, or anything involving grating or shredding veggies and frying up in a cast iron skillet? I can’t get mine to stay together and look like yours! These fritters turned into hashbrowns, (which were still fantastic!) and I was wondering if you baked them at all? I do use a chia egg rather than a real egg and instead of using flour I used ~1/2 cup mashed sweet potato as a binder. I made sure to wring out the veggies in the cheesecloth…almost wondering if they still held a bit too much water? Any tips would be greatly appreciated! 🙂
Hey Heather – Bumsauce! Sorry to hear they turned into hash browns! I honestly have no clue. Did you wring the veggies out really well? It might have something to do with the chia egg vs. real egg and/or sweet potato vs. flour since those are the only things you tweaked in the recipe. Make sure you use enough oil in the pan and that they are cooked at high enough heat. Press them down with a spatula while they are cooking and then let them cook long enough before flipping. Hope that helps!
I don’t see kohlrabi in the recipe at all! How much kohlrabi? How do you prepare the kohlrabi before putting it in with the carrot, zucchini fritter mixture? You need to add this to your ingredients and directions please.
Amy, SO sorry about that!! I’m not sure how it was missed! The recipe is now updated. It’s two small kohlarbi, leaves removed and peeled, and grated. And then add that to the carrot, zucchini mixture.
Sounds great! I have a zucchini pancake that I make and I totally agree that it transforms the veggie. I’ll have to try this sauce along with them to dress them up a bit!
Thanks, Rachel! I’d love to try your zucchini pancake recipe sometime 🙂
I adore zucchini fritters! Or any fritters really. I’ve got to say I’ve never actually tried kohlrabi though. I’ll have to see if I can find it at the farmers market tomorrow morning!
Awesome, Chelsea! I hope you were able to get your hands on some kohlrabi!