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Zucchini Kohlrabi Carrot Fritters with Herb Yogurt Sauce

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

FOR THE FRITTERS:
Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.

Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.

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.

Transfer cooked fritters to a paper towel to absorb some oil. Serve with yogurt sauce.

FOR THE YOGURT SAUCE:

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

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