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Zucchini Kohlrabi Spring Onion Fritters with Herb Yogurt Sauce | @karalydon

Zucchini Kohlrabi Carrot Fritters with Herb Yogurt Sauce


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  • Yield: Serves 4

Ingredients

Scale

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:

  1. Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.
  2. Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
  3. 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.
  4. Transfer cooked fritters to a paper towel to absorb some oil. Serve with yogurt sauce.

For the Yogurt Sauce:

  1. 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.