Kohlrabi Fritters with Yogurt-Dill Sauce

Kohlrabi Fritters with Yogurt-Dill Sauce

Prep Time

20 minutes

Cook Time

5 minutes

Serves

6 people

Kohlrabi Fritters with Yogurt-Dill Sauce are great if you’ve discovered kohlrabi at your local farmer’s market or found it in your CSA delivery this spring! You now know what to do with it–this recipe is at least a great place to start. Similar to cabbage or cauliflower, kohlrabi can have a slightly bitter cruciferous flavor. Blended with the buttery flavor of shredded Yukon Gold potatoes, these fritters take on a mellow slightly nutty flavor. They are perfect paired with our tangy Greek yogurt-dill sauce for dipping.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

This fresh and healthy Greek yogurt-dill sauce also tastes great paired with veggie sticks, roasted vegetables, grilled or roasted salmon, falafel and grilled chicken wraps.

Ingredients

  • 1 cup Greek yogurt
  • 2 tablespoons milk
  • 2 tablespoons fresh minced dill
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon each kosher salt and coarse-ground black pepper
  • 2 medium-size kohlrabi, trimmed and peeled with paring knife
  • 3 medium-size Yukon Gold potatoes, peeled
  • 1/4 cup minced yellow onion
  • 1/4 cup minced green onions
  • 2 large eggs, lightly beaten
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse-ground black pepper
  • Olive oil, as needed

Preparation

  • 1 To make sauce: combine yogurt, milk, dill, lemon juice, garlic, salt and black pepper in bowl and whisk to blend. (Sauce can be made ahead and chilled.)
  • 2 Cut kohlrabi and potatoes into chunks small enough to fit through the feeder tube of food processor; shred in food processor fitted with a shredding disc.
  • 3 Working in several smaller batches, squeeze excess moisture out of shredded vegetables in cheesecloth or clean dish towel and discard; transfer shredded vegetables to bowl.
  • 4 Add yellow onion, green onion, eggs, baking powder, salt and black pepper and stir until fully blended.
  • 5 Heat a thin layer of oil in a heavy skillet over medium heat. Working in several smaller batches, portion ¼ cup scoops of fritter mix in pan and pan-fry for 2 minutes on each side, or until golden brown.
  • 6 Drain fritters on paper towels. Serve warm with yogurt-dill sauce.

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