Serves: 8 fritters
1/4 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup vegetable oil (enough for ¼-inch depth
in a large skillet)
¼ cup plain yogurt
¼ teaspoon salt
Green onions (for garnish)
Cut leaves off kohlrabi and peel bulb. Peel 1 carrot. Shred vegetables in a food processor, or by hand using a grater. Squeeze shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, 1/4 tsp kosher salt, and 1/4 tsp cayenne. Mix to combine.
Place 1/2 cup oil in a large skillet (enough for 1/4” depth). Heat oil over medium high heat, then place small patties of fritter mixture into oil. Fry on one side until browned, then fry on other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix 1/2 avocado, 1/4 cup plain yogurt, juice from 1/2 lemon, and 1/4 tsp salt to make avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.
These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.