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Prep time
45 minutes
Total time
45 minutes
Yield
4 Servings
Ingredients

1 large kohlrabi

½ a butternut squash

1 egg (for non-egg eaters create an egg substitute with flax or chia seeds)

¼ teaspoon kosher salt

¼ teaspoon cayenne

½ cup coconut oil 

Instructions
  1. Cut the leaves off the kohlrabi and peel the bulb. Using a food processor or grater, shred the khlorabi into thin pasta-like pieces.
  2. Repeat for the squash.
  3. One at a time, squeeze the shredded vegetables in a tea or cheese cloth with your hands to remove moisture.
  4. Add the squash and kohlrabi to a medium bowl with 1 egg or egg replacer, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  5. Place ½ cup coconut oil in a large skillet (enough for ¼-inch depth). Heat the oil over high/medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  6. Serve fritters with sour cream, salsa, or applesauce! 

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