Kohlrabi and Summer Squash Fritters

Kohlrabi and Summer Squash Fritters
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 4-5
  • 2 large kohlrabi, about 3" in diameter, peeled
  • 1 medium zucchini
  • 2 eggs
  • 1 tsp salt and pepper
  • 1 tbsp all purpose seasoning
  • ½ tsp baking powder
  • 1 tbsp chives, diced
  • ⅓ cup parsley, chopped
  • ¾ cup whole wheat flour
  1. Using a grater or food processor, shred both kohlrabi and zucchini. Set aside in a medium sized bowl.
  2. Scramble eggs in another small bowl. Add in salt, pepper and all purpose seasoning.
  3. Mix in the chives, parsley, baking powder and flour into the zucchini and kohlrabi. Stir well to combine all ingredients.
  4. Add in eggs to zucchini and kohlrabi. Stir well.
  5. Slowly add in the flour. Start with half the amount. You're aiming for a pancake like consistency.
  6. Spray a large saute pan with non stick spray or add in a touch of oil. Heat over medium high heat until hot.
  7. Add ¼ cup mounds of fritter batter pressing down slightly in the center to make sure fritters are flat. Cook for about 1½ minutes on each side or until golden brown.
  8. Serve hot with sour cream or spicy remoulade sauce.