Use up all your CSA veggies with easy-to-make fritters. These zucchini kohlrabi carrot fritters with herb yogurt sauce make for a quick and delicious weeknight dinner.
Veggie fritters are my new saving grace. Since we started getting our weekly CSA boxes this summer, I’ve had to step up my meal planning game. By planning out our dinners for the week in advance, I make sure no CSA veg gets left behind. Otherwise, it’s food waste city up in here and we can’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 use in just a few days until our next CSA pick up. The solution?
FRITTERS!
Fritters to the rescue, my friends. You can 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 they ALL went into the fritter batter.
I almost forgot the most important reason that I love fritters – it transforms the veggies. Full disclosure, I’m not the biggest zucchini fan. I 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’re not over the moon for, try grating it into a fritter and see what you think!
Never heard of kohlrabi? It looks and tastes like a turnip but it’s a little sweeter and milder in flavor. Kohlrabi hails from the brassica family, which is known for its chronic-disease fighting antioxidants. It’s an excellent source of vitamin K and vitamin C (contains more vitamin C than orange juice!) and a good source of fiber. There’s lots you can do in the kitchen with kohlrabi:
thinly slice and eat raw with a yogurt dip
shred into a slaw or salad
roast it in the oven
sauté it (you can sauté the leaves too!)
puree into a soup
shred it into fritters!
I love the crispy exterior of these fritters – it makes for a seriously satisfying meal. And paired with a bright 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:
Combine 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 mix to coat evenly.
Add olive oil to cast iron skillet (or a regular 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 size of your skillet, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
Transfer cooked fritters to a paper towel to absorb 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 don’t have a cheese cloth, add veggies to a strainer and sprinkle with salt and let sit for 10 minutes and then wring out excess liquid with hands.**To save time, shred vegetables in a food processor instead of hand grating them.
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Tell me, have you ever made veggie fritters? Do you have a go-to meal to use up all your vegetables?
