courtesy of aCoupleCooks.com
These fritters are best eaten warm the day of making!
Ingredients2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)
Method- Cut the leaves off the kohlrabi and peel the bulb.
- Peel 1 carrot.
- Shred the vegetables in a food processor, or by hand using a grater.
- Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
- Place ½ cup oil in a large skillet (enough for ¼-inch depth).
- Heat the oil over medium high heat, then place small patties 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 ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- Serve fritters with avocado cream and sliced green onions.