Burn 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 scrumptious weeknight dinner.
Veggie fritters are my new saving grace. Since we began getting our weekly CSA containers this summer time, I’ve needed to step up my meal planning sport. By planning out our dinners for the week prematurely, I make sure that no CSA veg will get left behind. In any other case, it’s meals waste metropolis up in right here and we are able to’t have that.
The final two weekends in a row, we’ve had household and pals visiting and staying with us, which meant consuming out received over cooking at house. That left me with a TON of veggies to make use of in only a few days till our subsequent CSA choose up. The answer?
Fritters to the rescue, my pals. You possibly can grate up virtually any veggie mixture, combine it with some spices, egg, and flour and fry these infants up like there’s no tomorrow. Simple peasy.
This week I had an abundance of zucchini, kohlrabi, carrots, and spring onion so that they ALL went into the fritter batter.
I virtually forgot crucial purpose that I like fritters – it transforms the veggies. Full disclosure, I’m not the largest zucchini fan. I do know, veggie blasphemy. However I’ve found that if I grate zucchini and throw it into fritters or tacos or sauce, I completely dig it. Drawback solved. If there’s a veggie that you simply’re not over the moon for, attempt grating it right into a fritter and see what you suppose!
By no means heard of kohlrabi? It appears to be like and tastes like a turnip however it’s somewhat sweeter and milder in taste. Kohlrabi hails from the brassica household, which is understood for its chronic-disease preventing antioxidants. It’s a wonderful supply of vitamin Okay and vitamin C (comprises extra vitamin C than orange juice!) and a superb supply of fiber. There’s heaps you are able to do within the kitchen with kohlrabi:
- thinly slice and eat uncooked with a yogurt dip
- shred right into a slaw or salad
- roast it within the oven
- sauté it (you possibly can sauté the leaves too!)
- puree right into a soup
- shred it into fritters!
I like the crispy exterior of those fritters – it makes for a critically satisfying meal. And paired with a vibrant lemony herb yogurt dressing, it’s legit.
For the Fritters:
- 1 medium-large zucchini, grated
- 1 spring onion, minced
- 3 small carrots, peeled and grated
- 2 small kohlrabi, leaves eliminated, 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 fabric* and wring out any extra water. Switch 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 warmth. As soon as oil is sizzling sufficient, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Relying on the scale of your skillet, prepare dinner just a few fritters at a time, leaving area in-between. Prepare dinner for a 3-5 minutes on both sides, or till golden-brown and crispy.
- Switch cooked fritters to a paper towel to soak up some oil. Serve with yogurt sauce.
For the Yogurt Sauce:
- Combine yogurt, lemon zest, parsley, avocado oil, and salt till mixed. Serve alongside fritters.
*For those who don’t have a cheese fabric, add veggies to a strainer and sprinkle with salt and let sit for 10 minutes after which wring out extra liquid with fingers.
**To save lots of time, shred greens in a meals processor as a substitute of hand grating them.
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