Kolhrabi Fritters With Avocado Cream Sauce

Kohlrabi belongs to the cabbage family. Interestingly, its name actually means "cabbage turnip" in German. It can be eaten raw or cooked and has a mild, slightly sweet flavor. Additionally, kohlrabi is a great source of dietary fiber, vitamin C, and potassium.

Making fritters is best when you use a food processor for chopping and a wire rack for draining so they stay crispy.

INGREDIENTS

For the kohlrabi fritters

• 2 kohlrabi

• 1 carrot

• 1 egg

• ¼ teaspoon salt

• ¼ teaspoon cayenne

• ½ cup grapeseed , avocado or vegetable oil (enough for ¼-inch depth in a large skillet)

For the avocado cream

• ½ avocado

• ¼ cup plain yogurt

• ½ lemon

• ¼ teaspoon salt

• Green onions (for garnish)

INSTRUCTIONS

1. 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 the egg, salt and cayenne. Mix to combine.

2. Pour the oil in a large skillet (enough for 1/4-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.

3. For the dipping sauce: Remove the avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and salt to make the avocado cream.

4. To serve, slice the green onions. Serve fritters with avocado cream and green onions.

Recipe from “www.acouplecooks.com”