Kohlrabi and Carrot Vegetable Fritters

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried fritters combining shredded kohlrabi and carrots, seasoned with herbs and served with a tangy yogurt dip. This vegetarian recipe, ready in about 30 minutes, pairs kohlrabi bulbs, carrots, all-purpose flour 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.

Prep: 15 min Cook: 15 min Serves 4 International cuisine 170 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Meanwhile, stir 1/2 cup plain yogurt with 1 teaspoon lemon juice in a small bowl to make a tangy dip.
  5. Step 5: Serve the warm fritters with the yogurt dip on the side.

Related recipes