For the Fritters:
1 spring onion, minced
1 carrot, peeled and grated
1-2 medium kohlrabi, leaves removed, peeled and grated 1/4 cup chopped parsley
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, cilantro or basil 1 tbsp olive oil
1/8 tsp salt
After you have grated the vegetables, measure them out to a total of 3 cups. Combine carrots, kohlrabi, and spring onion in a strainer and sprinkle with salt, let sit for 10 minutes and then wring out excess liquid with hands.. Transfer to a medium mixing bowl.
Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
Add 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:
Mix yogurt, lemon zest, parsley, oil, and salt until combined. Serve alongside fritters.
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