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  • 2 medium kohlrabi (about 14 ounces), leaves removed, peeled and grated
  • 1 small-medium or 1/2 large zucchini (about 6–8 ounces), grated
  • 2 medium or 3 small carrots (about 5 ounces), peeled and grated
  • 1/2 cup diced onion
  • 1/4 cup chopped parsley
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • For the Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon chopped parsley
  • 1 tablespoon avocado or olive oil
  • 1/8 teaspoon salt


  1. Combine kohlrabi, zucchini, carrots, and onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.
  2. Add parsley, eggs, flour, garlic powder, salt and pepper and mix to coat evenly.
  3. Add 1 tablespoon olive oil to cast iron skillet (or a regular sauté pan) over medium-low 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 fritters until golden-brown and crispy, about 3-4 minutes on each side.
  4. Transfer cooked fritters to a paper towel to absorb some oil.
  5. Serve fritters hot and crispy with herb yogurt sauce.
  6. For the Yogurt Sauce:
  7. Mix yogurt, lemon zest, parsley, oil, and salt until combined. Serve alongside fritters.

Ready in 30 minutes or less, these kohlrabi fritters are perfect for a quick and delicious weeknight dinner. Packed with grated veggies like kohlrabi, zucchini, and carrot, these crispy fritters are topped off with a lemony herb yogurt sauce.