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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