Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
A fun way to spotlight colorful veggies on your plate in a delicious way! This fritter combines great flavors of related root vegetables with a light twist-perfect for your next brunch!
Equipment
- Kitchen knife
- Grater
- Skillet
- 2 Mixing bowls
Ingredients
Cilantro Lemon Sauce
- 1 tbsp Sour Cream
- 1 tbsp Mayo could use yogurt here
- 2-3 sprig Cilantro
- 1/4 squeezed Lemon or lime
- Salt and Pepper to Taste
Fritter
- 4-5 large Kohlrabi
- 3 large Carrots
- 2 stalks Green Onion
- 1/4 cup Chopped Onion
- 1/2 tsp Curry
- 1/2 tsp Ginger Powder
- 2 large Eggs add another for a more pancake consistency
- 1 tbsp Olive Oil or cooking oil of choice
- Salt and Pepper to taste
Instructions
- In a mixing bowl, combine sour cream and mayo (or yogurt if using), along with chopped cilantro, juice of lemon, and salt and pepper. Set aside.
- Using a grater, shred the kohlrabi and carrots into a large mixing bowl. Using a towel, squeeze out any water you are able. This will help the vegetables bind when cooking.
- Slice green onion, and add to the mixture, along with the chopped onion, curry, ginger, salt and pepper and mix well.
- Add in beaten eggs and combine. In a heated skillet, add oil and fry, flipping after about 2 minutes. Taking each fritter out of the pan, set on cutting board or plate to remove any excess oil, and serve with a dollop of cilantro lemon sauce and fresh greens!Variations: see comments regarding the sauce-lime would be great as well, or a creamed avocado.