Zucchini Kohlrabi Carrot Fritters with Herb Yogurt Sauce
| Servings |
Ingredients
- 1 medium zucchini grated
- 1 spring onion grated
- 3 small carrots grated
- 2 small kohlrabi peeled and grated
- 1/4 cup parsley chopped
- 1 egg
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp Pepper
- 3 T EVOO
- 1 cup plain greek yogurt
- 1/2 T lemon zest
- 1/2 T chopped parsley
- 1 T avocado oil
- 1/8 tsp salt
Ingredients
|
Instructions
- 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.
Recipe Notes
Adapted from Karalydon (www.karalydon.com)