Kolhrabi Carrot Fritters with Avocado Cream

Kolhrabi Carrot Fritters with Avocado Cream

adapted from A Couple Cooks

For Fritters

• 2 kohlrabi, 
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup vegetable oil (enough for ¼-inch depth in a large skillet)
• Green Garlic, sliced thin for garnish

For Avocado Cream

• ½ avocado
• ¼ cup plain yogurt
• The juice from ½ a lemon
• ¼ teaspoon kosher salt

1. Peel the outer layer of the Kohlrabi with a veggie peeler. Peel the carrot. Shred the vegetables in a food processor or by hand using a box grater. Dump the shredded vegetables onto a tea towel and roll up, squeezing to remove as much of the moisture as possible.

2. In a bowl combine egg, ¼ teaspoon kosher salt, and the cayenne. Add shredded vegetables and mix to combine.

3. Heat the oil in a large skillet over medium high heat. 

4. Form small patties from the fritter mixture with your hands. Add them 1 or 2 at a time into the oil pressing gently to flatten. Fry one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

5. In a small bowl, fold together the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream. 

6. Serve fritters topped with the avocado cream and sliced green garlic.