Sweet Potato Kohlrabi Fritters
Kohlrabi, why don’t people love you the way you deserve? I just don’t understand why this vegetable is so underutilized in recipes. Its light, crisp texture and nutty, radish-like flavor will make your eyes glitter for these fritters. With the cooling yogurt sauce, I find myself eating an entire batch of these in one sitting—no joke! I’m also not joking about the awesome, mood-boosting benefits of sweet potato. Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings
Ingredients
Fritters:
2 bulbs kohlrabi, peeled
1 medium sweet potato, peeled
2 1/2 tablespoons of ground flax “egg” (see instructions below)
3 tablespoons coconut flour
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons organic virgin coconut oil
3 tablespoons minced chives, reserved for plating
Yogurt Sauce:
1/2 large avocado, pitted
1 cup unsweetened coconut yogurt
1/2 lemon, juiced
1/4 teaspoon sea salt
Instructions
- To make the flax “egg”: combine 1 tablespoon of ground flaxseed (measure after grinding) with 3 tablespoons of filtered water. Stir well and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a thick, sticky, egg-like substitute. Set aside at room temperature.
- To make the fritters: shred the kohlrabi and sweet potato in a food processor, or by hand using a grater. Squeeze the shredded vegetables in cheesecloth, a nut milk bag, or with several paper towels to remove excess moisture, then transfer to a medium bowl.
- Add the flax egg, coconut flour, sea salt, black pepper, and cayenne pepper. Mix well to combine. Shape the mixture into 3 1/2-inch round patties with your hands, no more than 3/4 inch thick.
- Place a dollop of coconut oil in a large skillet. Heat the oil over medium-high heat, then place small patties of the fritter mixture into the oil.
- Fry on 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.
- To make the yogurt sauce: blend the avocado, coconut yogurt, lemon juice, and sea salt in a high-speed blender until thoroughly combined.
- Serve the fritters with the yogurt sauce and top with the minced chives.
