Veggie Fritters

Happy Sunday! I hope you’re having a great weekend. We’ve had a low-key weekend and is exactly what is needed before a crazy, busy week. Last week, I picked up a CSA share from a local, organic farm and received a bunch of carrots, zucchini and kohlrabi. I never had kohlrabi before but knew it was similar to a turnip – which I love, but it’s a little sweeter and milder. I decided I was going to make fritters with these three veggies and top them with a herb lemon yogurt sauce. It was great way to use them and work on eliminating any waste.

The yogurt sauce was bright and helped lighten up the dish since the fritters are fried in olive oil. The combination the zucchini, carrots and kohlrabi was perfect and you could swap any veggies out for ones you don’t like.

Veggie Fritters | Join Us, Pull up a Chair
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

Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth and wring out any excess water. You want to remove as much excess water as you can. Place in a medium bowl. Add egg, flour, garlic powder, salt and pepper and stir to combine everything.

Add olive oil to cast iron skillet over medium-high heat. Once oil is hot enough, drop 1/4 cup of batter into the pan and flatten out with a spatula. Cook for 3 to 5 minutes on each side until golden brown and the fritters are crispy. Once cooked on both sides, transfer to a paper towel lined paper to absorb any extra oil.

Combine all the ingredients for the yogurt sauce in a small bowl. Serve with the fritters.

Source: Kara Lyndon: The Foodie Dietitian Blog


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