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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Zucchini Kohlrabi Carrot Fritters with Herb Yogurt Sauce

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.

karalydon.com

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