Ingredients
- For the fritters:
- 2 lbs of kohlrabi with leaves attached
- 2-3 spring onions
- 1 clove of garlic, minced
- 1 cup chickpea flour
- ½ tsp baking soda
- ½ tsp fine grain salt
- ¼ tsp oregano
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- ¾ cup buttermilk (see note opposite for dairy free substitute)
- 1 egg (see note opposite for egg free substitute)
- oil for frying
- For the yogurt:
- 1 cup Greek yogurt (or coconut milk yogurt)
- ½ lime or lemon
- 1 Tbsp chopped fresh cilantro
- 1 tsp chopped fresh mint
- 1-2 Tbsp finely chopped
- pinch of fine grain salt
- cilantro leaves for garnish
Tags
Vegetarian
DairyFree
Vegan
GlutenFree
Sides
Kohlrabi Fritters with yoghurt dressing
Method
- Remove and de-stem the leaves, rinse in cool water then shake dry
- Roughly chop the kohlrabi leaves, set aside
- Peel the outer skin off the kohlrabi and grate, add to leaves
- Dice green onion and mince 1 large clove of garlic, add to kohlrabi and leaves
- Combine chickpea flour, spices, salt and baking soda - whisk to combine
- In a separate bowl, whisk buttermilk, egg and reserved garlic together until well incorporated then add flour mixture, whisking 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 about 80 ̊c and prepare a baking sheet with paper towels to keep fritters warm in t
- Heat a cast iron skillet or heavy bottom frying pan over medium heat with enough oil to fill the pan about 1 cm
- Once oil is heated, use ⅓ cup to portion each fritter into the pan - 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
