1/2 cup grapeseed or vegetable oil (enough for 1/4 inch depth in a large skillet) (Also good cooked in coconut oil)
1/4 cup plain yogurt
1/4 teaspoon kosher salt
Green onions (for garnish)
What To Do
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with one egg, 1/4 teaspoon salt and 1/4 teaspoon cayenne. Mix to combine.
Place 1/2 cup oil in a large skillet (enough for 1/4 inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to absorb excess oil.
In a small bowl, mix 1/2 avocado, 1/4 cup plain yogurt, juice from 1/2 lemon and 1/4 teaspoon salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.
These fritters are best eaten warm the day of making, they don’t save well. Like anything made with avocado the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.
recipe by A Couple Cooks at http://www.acouplecooks.com