Kohlrabi and Carrot Vegetable Fritters
Golden pan-fried fritters combining shredded kohlrabi and carrots, seasoned with herbs and served with a tangy yogurt dip. This general-inspired vegetarian ready in about 30 minutes pairs medium (peeled and shredded) carrots, all-purpose flour, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 170 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (peeled and shredded) kohlrabi bulbs
- 2 medium (peeled and shredded) carrots
- 1/3 cup all-purpose flour
- 1 large egg
- 2 (thinly sliced) green onions
- 2 tablespoons (chopped) fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup plain yogurt
- 1 teaspoon lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 peeled and shredded kohlrabi bulbs, 2 peeled and shredded carrots, 1/3 cup all-purpose flour, 1 large beaten egg, 2 thinly sliced green onions, 2 tablespoons chopped fresh parsley, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until the mixture holds together.
- Step 2: Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Scoop about 1/4 cup of the vegetable mixture per fritter into the skillet and flatten gently with a spatula.
- Step 3: Cook the fritters for 4-5 minutes on each side, or until golden brown and cooked through, adjusting heat as necessary to avoid burning.
- Step 4: Meanwhile, stir 1/2 cup plain yogurt with 1 teaspoon lemon juice in a small bowl to make a tangy dip.
- Step 5: Serve the warm fritters with the yogurt dip on the side.
Frequently asked questions
How long does Kohlrabi and Carrot Vegetable Fritters take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kohlrabi and Carrot Vegetable Fritters?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Kohlrabi and Carrot Vegetable Fritters?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kohlrabi and Carrot Vegetable Fritters for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kohlrabi and Carrot Vegetable Fritters?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
