Ready in 30 minutes or less, these kohlrabi fritters are perfect for a quick and delicious weeknight dinner. Packed with grated veggies like kohlrabi, zucchini, and carrot, these crispy fritters are topped off with a lemony herb yogurt sauce.stack of four kohlrabi fritters on speckled plate with herb yogurt sauce drizzled over top

Why I Love this Recipe

Fritters are a great way to use up veggies that are almost on their way out.

You can grate almost any veggie combination, mix it with some spices, egg, and flour and fry those babies up like there’s no tomorrow. Easy peasy.

Fritters also transform 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!

I love that this recipe is totally customizable – you’ll aim for about 1.5 lbs of veggies (not including the onion) or 7.5 cups grated veggies (before squeezing out the water), use two eggs and 1/2 cup flour. Add your spices and/or herbs of choice and voila! You’ve got your fritter batter.

If you have a CSA (community supported agriculture) box this summer or frequent your local farmer’s market, you’ll definitely want to try these fritters!

Ingredients You’ll Need

graphic of ingredients for kohlrabi fritters on marble surface with black text overlay Notes on Ingredients

kohlrabi: 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 B6 and vitamin C (contains more vitamin C than orange juice!) and is a good source of fiber.

zucchini: slightly sweet and mild in flavor. Excellent source of vitamin C and B6.

carrot: adds a pop of color to the fritters. You can grate them with a box grater or using a food processor

onion: adds aromatic flavor 

parsley: brightens flavor and adds balance 

egg: helps to bind the ingredients 

flour: thickens the fritters and contributes to crispiness 

garlic powder: also adds a punch of flavor 

salt and pepper: essential flavor enhancers 

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

cast iron pan

How to Make Kohlrabi Fritters

graphic how to make kohlrabi fritters sauce step by step

  1. Combine the veggies. Add grated kohlrabi, zucchini, carrots and onion to cheese cloth and wring out any excess water. Transfer to a medium mixing bowl.
  2. Add spices and binding ingredients. Mix in the egg, flour, garlic powder, parsely, salt and pepper. 
  3. Form and grill fritters. Add olive oil to a cast iron skillet (or a regular frying pan is OK) over medium-low heat. Drop fritters into the pan and flatten out with a spatula. Cook until golden-brown and crispy, about 3-4 minutes on each side.
  4. Transfer cooked fritters to a paper towel to absorb some oil.
  5. Serve fritters! Serve hot (while they’re nice and crispy!) with herb yogurt sauce. 

Expert Tips

  1. It’s so important to make sure you’re wringing out all the excess water and moisture out of the veggies; otherwise you’ll end up with fritters that brown quickly and are undercooked in the middle. To help with this, you can salt your veggies in a colander and let them sit for 10 minutes before wringing them out with a cheese cloth. I also found that using a citrus squeezer helped to wring out a lot of excess water.
  2. For a huge time saver, use a food processor with a grater attachment to grate your veggies instead of using a hand grater.
  3. To customize the fritters based on whatever veggies you have on hand, use this formula: 1.5 lbs (or 7.5 cups grated) veggies + 2 eggs + 1/2 cup flour + spices and herbs of choice!

Recipe FAQs

How do you get fritters to stick together?

Get the skillet hot. A hot skillet will start cooking the fritters as soon as they hit the pan. This helps create that crispy texture which gives the fritters a satisfying taste while helping to hold them together. You’ll also need to use a binder like eggs + flour. 

Why are my fritters falling apart?

If your fritters are falling apart, it’s likely because the batter didn’t have enough binding ingredients or the fritters are sticking to the skillet because you needed more oil.

The most common reason is that there was too much moisture in the veggies – make sure you thoroughly dry out the veggies by wringing them out in a cheese cloth before preparing the batter so the binding agents can hold the fritters together.

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.

What are different ways to eat kohlrabi?

There’s lots you can do in the kitchen with kohlrabi! Thinly slice and eat it raw with a yogurt dip, shred it into a slaw or salad, roast it in the oven, sauté it (you can sauté the leaves too!), puree it into a soup, or shred it into fritters!

Is kohlrabi good for your gut?

Kohlrabi is packed with nutrients that are linked to various health benefits. It’s rich in both soluble and insoluble fiber which help support digestive processes and maintain healthy gut bacteria. two plates of kohlrabi fritters with side of herb yogurt sauce with parsley on top

Storage and Preparation

Zucchini kohlrabi carrot fritter leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

To reheat, add fritters to a pan over medium-low heat and cook until crispy, about 3-4 minutes per side. To reheat from frozen, let them defrost overnight in the refrigerator before reheating.

Recipes that Pair Well

Caprese Pasta Salad with Pesto

Summer Peach Corn Salad

Roasted Potato Salad with Egg and Herb Vinaigrette 

6 Ingredient Corn and Tomato Salad

Air Fryer Whole Chicken

Air Fryer Salmon

stack of four kohlrabi fritters on speckled plate with herb yogurt sauce and parsley on topFor more veggie inspiration, check out my other recipes below! 

Kohlrabi Fries (Baked or Air Fryer)

Air Fryer Zucchini Chips

Grilled Summer Vegetables with Romesco Sauce

Instant Pot Asparagus

Vegan Chickpea Burgers

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

Don’t ever miss a recipe! Sign up to receive my monthly newsletter with a round-up of recipes from the previous month and get my FREE guide when you sign upRediscover the Joy in Eating: 5 Simple Steps to Stop Stressing Over Food + Enjoy Every Bite

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published August 2016.

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Kohlrabi Fritters

1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 3.25 out of 5)

  • Author: Kara Lydon
  • Total Time: 28 minutes
  • Yield: 13 fritters 1x
  • Diet: Vegetarian


Ready in 30 minutes or less, these kohlrabi fritters are perfect for a quick and delicious weeknight dinner. Packed with grated veggies like kohlrabi, zucchini, and carrot, these crispy fritters are topped off with a lemony herb yogurt sauce.



For the Fritters:

  • 2 medium kohlrabi (about 14 ounces), leaves removed, peeled and grated
  • 1 small-medium or 1/2 large zucchini (about 68 ounces), grated
  • 2 medium or 3 small carrots (about 5 ounces), peeled and grated
  • 1/2 cup diced onion
  • 1/4 cup chopped parsley
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided

For the Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon chopped parsley
  • 1 tablespoon avocado or olive oil
  • 1/8 teaspoon salt


For the Fritters:

  1. Combine kohlrabi, zucchini, carrots, and onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.
  2. Add parsley, eggs, flour, garlic powder, salt and pepper and mix to coat evenly.
  3. Add 1 tablespoon olive oil to cast iron skillet (or a regular sauté pan) over medium-low 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 fritters until golden-brown and crispy, about 3-4 minutes on each side.
  4. Transfer cooked fritters to a paper towel to absorb some oil.
  5. Serve fritters hot and crispy with herb yogurt sauce.

For the Yogurt Sauce:

  1. Mix yogurt, lemon zest, parsley, oil, and salt until combined. Serve alongside fritters.


  1. To save time, shred vegetables in a food processor, using the grater attachment, instead of hand grating them.
  2. 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.
  3. I found that using a citrus squeezer helped me wring out more liquid than using my hands did!
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Side
  • Method: Cast iron
  • Cuisine: Plant based

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  1. Stephanie

    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.

  2. 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!

  3. Charissa

    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.

  4. Emily

    I made this tonight with my 2nd CSA distribution of the season. These will go in to regular rotation – than you!

  5. My kids would love these fritters. I already do! Can’t wait to make them.

  6. Gab

    Can these fritters be frozen?

  7. Tina Staven

    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!

  8. Heather

    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!

  9. Amy wendt

    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.

  10. Rachel @ Delicious Balance

    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!

  11. 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!