Kolhrabi Carrot Fritters
Kolhrabi is part of the brassica (cabbage) family. This strange looking vegetable comes in green and purple and has a taste very similar to turnip. The greens can be used raw in a salad when they are young and tender or they can be sautéed or steamed like kale or mustard greens.
This delicious vegetable, which grows above ground, is quite versatile . Once you remove the tougher outer skin they can be eaten raw, added to salads, steamed, boiled, baked or roasted. They make a great addition to soups and stews, and you can often find them as a star ingredient in delicious indian dishes!
Kolhrabi is currently in season at Lester's Farm Market and combines perfectly with the sweet carrots from last season in this delicious fritter recipe!
Kolhrabi and Carrot Fritter Ingredients
- 2 kolhrabi
- 1 carrot
- 1 egg
- 1/2 tsp salt (divided)
- 1/4 tsp cayenne pepper
- 1/2 cup vegetables oil (enough for 1/4 inch depth in a large skillet)
Avocado Cream Sauce Ingredients
- 1/2 avocado
- 1/4 cup plain yogurt
- 1/2 lemon
- 1/4 tsp sea salt
- Green onions (for garnish)
Cut the leaves off of the kohlrabi (save for other recipes!), and peel the bulb. Peel the carrot. Shred the vegetables in a food processor or using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove the moisture. Then combine veggies in a bowl with egg, 1/4 tsp salt, and cayenne pepper.
Place oil in a large skillet (enough for 1/4 inch depth). Heat the oil over medium high heat, then place balls of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix avocado, yogurt, lemon juice, and remaining salt to make the sauce (or blend together in a food processor). If storing, be sure to cover the surface with plastic wrap.
Serve fritters with avocado cream sauce and sliced green onions, if desired.