Use up all of your CSA veggies with easy-to-make fritters. These zucchini kohlrabi carrot fritters with herb yogurt sauce make for a fast and delicious weeknight dinner.
Veggie fritters are my latest saving grace. Since we began getting our weekly CSA boxes this summer, I’ve needed to step up my meal planning game. By planning out our dinners for the week upfront, I be sure no CSA veg gets left behind. Otherwise, it’s food waste city up in here and we are able to’t have that.
The last two weekends in a row, we’ve had family and friends visiting and staying with us, which meant eating out won over cooking at home. That left me with a TON of veggies to make use of in only a number of days until our next CSA pick up. The answer?
FRITTERS!
Fritters to the rescue, my friends. You may grate up almost any veggie combination, mix it with some spices, egg, and flour and fry those babies up like there’s no tomorrow. Easy peasy.
This week I had an abundance of zucchini, kohlrabi, carrots, and spring onion so that they ALL went into the fritter batter.
I almost forgot a very powerful reason that I really like fritters – it transforms the veggies. Full disclosure, I’m not the most important zucchini fan. I do know, veggie blasphemy. But I’ve discovered that if I grate zucchini and throw it into fritters or tacos or sauce, I totally dig it. Problem solved. If there’s a veggie that you simply’re not over the moon for, try grating it right into a fritter and see what you think that!
Never heard of kohlrabi? It looks and tastes like a turnip but it surely’s a bit of sweeter and milder in flavor. Kohlrabi hails from the brassica family, which is thought for its chronic-disease fighting antioxidants. It’s a wonderful source of vitamin K and vitamin C (comprises more vitamin C than orange juice!) and a very good source of fiber. There’s lots you’ll be able to do within the kitchen with kohlrabi:
- thinly slice and eat raw with a yogurt dip
- shred right into a slaw or salad
- roast it within the oven
- sauté it (you’ll be able to sauté the leaves too!)
- puree right into a soup
- shred it into fritters!
I really like the crispy exterior of those fritters – it makes for a seriously satisfying meal. And paired with a vivid lemony herb yogurt dressing, it’s legit. 
Print
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For the Fritters:
- 1 medium-large zucchini, grated
- 1 spring onion, minced
- 3 small carrots, peeled and grated
- 2 small kohlrabi, leaves removed, peeled and grated
- 1/4 cup chopped parsley
- 1 egg
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil
For the Yogurt Sauce:
- 1 cup low-fat Greek yogurt
- 1/2 tbsp lemon zest
- 1/2 tbsp chopped parsley
- 1 tbsp avocado oil
- 1/8 tsp salt
For the Fritters:
- Mix zucchini, carrots, kohlrabi, and spring onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.
- Add egg, flour, garlic powder, salt and pepper and blend to coat evenly.
- Add olive oil to forged iron skillet (or an everyday frying pan is OK) over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the dimensions of your skillet, cook a number of fritters at a time, leaving space in-between. Cook for a 3-5 minutes on all sides, or until golden-brown and crispy.
- Transfer cooked fritters to a paper towel to soak up some oil. Serve with yogurt sauce.
For the Yogurt Sauce:
- Mix yogurt, lemon zest, parsley, avocado oil, and salt until combined. Serve alongside fritters.
Notes
*If you happen to don’t have a cheese cloth, add veggies to a strainer and sprinkle with salt and let sit for 10 minutes after which wring out excess liquid with hands.
**To save lots of time, shred vegetables in a food processor as a substitute of hand grating them.
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Tell me, have you ever ever made veggie fritters? Do you might have a go-to meal to make use of up all of your vegetables?