This week our vegetable spotlight is on Kohlrabi. This Kohlrabi Fritters Recipe with Tzatziki sauce is great for breakfast. And if you missed our spotlight post you can check it out here: Vegetable Spotlight – Kohlrabi.
Ingredients for tzatziki sauce:
- 1 cup Greek yogurt
- 2 tsp lemon juice
- 1/4 tsp Garlic Powder
- 1/2 cucumber
- 1 tsp salt
- 1 tsp dill
First, you’ll want to peel the cucumber and dice it. Shake the teaspoon of salt over the cucumber and let it sit for 10 minutes. Then squeeze the excess liquid out of the cucumber using a cheesecloth.
In a food processor or blender, add the cucumber, garlic, lemon juice, and dill. Process until well blended. Then stir into yogurt. Place in refrigerator while you prepare the kohlrabi fritters.
Kohlrabi Fritters Recipe Ingredients:
- 2 medium sized kohlrabi bulbs
- 1 garlic clove, finely chopped
- ½ onion, finely chopped
- 2 eggs
- 1 carrot, peeled and shredded
- 2 tablespoon coconut flour
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- Salt and pepper to taste
- Pinch of cumin and ginger
- 3 tbsp oil
Cut off the hard outer layer of the kohlrabi. Then, using a peeler, shred the kohlrabi. Squeeze the excess liquid out of the kohlrabi using a cheesecloth.
Add remaining ingredients to kohlrabi in a bowl (not the oil). Heat a large skillet with 3 tbsp oil (enough to coat the bottom of the pan). Form into 4-5 cakes depending on the size you want. Place the cakes into the pan and fry them 4-5 minutes per side until crispy and cooked through. Remove cakes from pan.
Serve with a dollop of tzatziki sauce, and enjoy!