Kohlrabi Fritters with Creamy Avocado Dipping Sauce

Kohlrabi Fritters
For the Fritters:

1 small kohlrabi
1 medium yukon gold potato
1 T chives, finely chopped
1 egg
3 T flour
1 T milk
Salt and pepper
Oil for frying

For the Dipping Sauce:

½ avocado
¼ cup plain greek yogurt
½ lemon
¼ teaspoon kosher salt
chopped chives (for garnish)

Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish. Press grated veggies with tea towel, to absorb any excess moisture.

Add chives and egg and mix to combine. Add flour and milk to make a cakey batter. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.

Fry each fritter for 4-5 minutes on each side. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again). Serve with Creamy Avocado Dipping Sauce.

Creamy Avocado Dipping Sauce:
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).


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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