Zucchini kohlrabi carrot fritters and herb yogurt sauce

• 1 medium-large zucchini, grated
• 1 spring onion, minced
• 3 small carrots, peeled and grated
• 2 small kohlrabi, leaves removed, peeled and grated
• 1/4 cup chopped parsley
• 1 egg
• 1/4 cup flour
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp olive oil

• 1 cup low-fat Greek yogurt
• 1/2 tbsp lemon zest
• 1/2 tbsp chopped parsley
• 1 tbsp avocado oil
• 1/8 tsp salt

Instructions

• Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.

• Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.

• Add olive oil to cast iron skillet (or a regular frying pan is OK) over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the size of your skillet, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.

• Transfer cooked fritters to a paper towel to absorb some oil. Serve with yogurt sauce.

For the Yogurt Sauce:

• Mix yogurt, lemon zest, parsley, avocado oil, and salt until combined. Serve alongside fritters.

Source: Kara Lydon