kohlrabi carrot fritters with avocado yogurt

Last week we had a bunch of kohlrabi in our CSA share, which made me happy because I love getting surprised with veggies I don't normally seek out. I'd never eaten it any other way except as a raw salad, and I know my husband well enough to know he probably wouldn't be down with that for lunch. No big. He loves any and every veggie in fritter form (who doesn't?).

These were so light, crispy, and flavorful! The kicker is, of course, that yummy avocado yogurt on top. The recipe below will give you some extra for another use... or eating with a spoon.

Kohlrabi Carrot Fritters with Avocado Yogurt (slightly adapted from A Couple Cooks)
makes 4 large fritters

you'll need:
2 kohlrabi
1 carrot
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1-2 tablespoons vegetable oil
1/2 avocado
1/4 cup plain Greek yogurt
juice of 1/2 lemon
1/4 teaspoon kosher salt
1 scallion, sliced, for garnish

Cut the leaves off of the kohlrabi and peel the bulb. Peel the carrot. Use a food processor or grater to shred the vegetables. Squeeze in a tea cloth or paper towel to get rid of excess moisture. In a large bowl, stir vegetables, egg, salt, and cayenne together.

Heat 1 tablespoon of vegetable oil in a large skillet, swirling to coat, over medium-high heat. Use your hands to form balls of the fritter mixture and place in the skillet. Make sure not to crowd them (I fried 2 at a time). Cook until browned on both sides, about 3-4 minutes each. Transfer to a paper towel-lined plate to drain excess oil. (Fritters can be kept warm in a 200 degree oven if making ahead.)

To make the avocado sauce: blend avocado, yogurt, lemon juice, and salt in a blender or food processor.

Serve fritters warm and garnished with avocado yogurt and scallions.

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