Ingredients
Units
Scale
FOR THE FRITTERS:
- 2 lbs of kohlrabi with leaves attached
- 2–3 green onions
- 1 clove of garlic, minced (we use a microplane zester for this)
- 1 cup chickpea flour
- 1/2 tsp baking soda
- 1/2 tsp fine grain salt
- 1/4 tsp oregano
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 3/4 cup buttermilk (see note below for dairy free substitute)
- 1 egg (see note below for egg free substitute)
- Palm shortening or avocado oil for frying
FOR THE YOGURT:
- 1 cup Greek yogurt (or substitute coconut milk yogurt)
- 1/2 lime
- 1 tbsp chopped fresh cilantro
- 1 tsp chopped fresh mint
- pinch of fine grain salt
- cilantro leaves for garnish
Instructions
- Start by removing the leaves from the kohlrabi
- De-stem the leaves & rinse the kohlrabi leaves in cool water, shake dry or spin in a salad spinner to dry
- Chop the kohlrabi leaves into approximately 1/2″x1/2″ pieces & reserve
- Peel the outer skin off of the kohlrabi, grate the kohlrabi & reserve
- Dice green onion & mince 1 large clove of garlic & reserve
- In a bowl, combine chickpea flour, spices, salt & baking soda – whisk to combine
- In a separate bowl, whisk buttermilk, egg & reserved garlic together until well incorporated
- Add flour mixture to wet ingredients & whisk until batter is smooth
- Add grated kohlrabi, chopped leaves & diced green onion to the batter, using a spatula to fold the vegetables into the batter until well incorporated
- Pre-heat oven to 170f degrees & prepare a baking sheet with paper towels
- Heat a 12″ cast iron skillet over medium heat with enough oil to fill the pan 1/4″ high
- Once oil is heated, use 1/3 cup to portion each fritter into the pan – (we use these molds to keep their shape uniform) smooth each fritter until it is even in thickness
- Fry over medium heat for about 3-4 minutes on each side
- While the fritters fry, you can make the yogurt sauce: blend yogurt, herbs, lime juice & salt in a small bowl until well combined, reserve
- When the fritters are done frying, remove them from the pan & place them on the paper towel lined baking sheet & place the baking sheet in the oven to keep the fritters warm while you fry the next batch, adding oil to the pan as needed
- Once all of the fritters are done, top them off with yogurt sauce, garnish with cilantro leaves & serve
Notes
DAIRY FREE BUTTERMILK: combine 3/4 cup dairy free milk of choice & add 1 1/2 tbsp lemon juice or apple cider vinegar – let stand 5-10 minutes
FLAX EGG: combine 1 tbsp of ground flax seed with 3 tbsp of water –
stir well & let set for 15 minutes