Kohlrabi Fritters with Greek Yogurt Dill Sauce

August 12^th, 2015

Riverbend Gardens

Let’s get the yogurt dip going first:

1/3 cup Greek yogurt (plain)
2 tablespoons chopped fresh dill
1 teaspoon fresh squeezed lemon juice
Salt to taste (optional)

Mix it all together and refrigerate for 30 minutes. I added a teaspoon of Miracle Whip to give it a zingy flavour

Kohlrabi Fritters:

Peel and shred 3 kohlrabi and squeeze out the excess moisture (use a colander)

In a separate bowl combine 2 beaten eggs

4 tablespoons of bread crumbs

¼ teaspoon salt

¼ teaspoon black pepper

You can add any other spice to enhance the flavor (I used Cattleboyz Gourmet Seasoning)

Heat 4 tablespoons of olive oil in a pan until small bubbles appear. Add the shredded kohlrabi to your egg and bread crumb mixture and mix it all together. If the mixture is too wet add some more bread crumbs. I used latex gloves when I mixed everything together (it’s quite sticky).

Shape them into 2” balls put them in the skillet press and flatten with a spatula Cook for 4 minutes a side (or until golden brown).

Don’t forget about your Greek yogurt dill sauce serve on top or on the side. This sauce also goes great with raw veggies which I had on the side.

-contributed by Andrea S.

Kohlrabi Fritters with Greek Yogurt Dill Sauce

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