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.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.