1/4 tsp salt
1/4 tsp cayenne
1/2 grapeseed oil (enough for 1/4″ depth in a large skillet (Use an oil for high heat, like grapeseed oil or coconut oil)
1/4 cup plain yogurt
1/2 onion, minced
Green onions for garnish
Cut the leaves off the kohlrabi (save the leaves to cook) and peel the bulb.
Peel the 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.
Add to a bowl with the egg, salt and cayenne, minced onion and mix to combine.
Place the oil in a large skillet and heat to medium high heat.
Place small patties of the fritter mixture into the oil.
Fry on one side until light browned and flip to continue cooking.
Remove and place on a plate lined with a paper towel to drain excess oil.
For the sauce scoop out avocado and in a bowl combine with yogurt, lemon juice and salt to make the avocado cream sauce (or blend in a food processor if you like)
To serve, slice the green onion and serve with the fritter and cream sauce.
Note: Best when served warm
Recipe adapted from A Couple Cooks recipe
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.