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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
