Ready in 30 minutes or less, these kohlrabi fritters are perfect for a quick and delicious weeknight dinner. Packed with grated veggies like kohlrabi, zucchini, and carrot, these crispy fritters are topped off with a lemony herb yogurt sauce.

Why I Love This Recipe

Fritters are a great way to use up veggies that are almost on their way out.

You can grate almost any veggie combination, mix it with some spices, egg, and flour and fry those babies up like there’s no tomorrow. Easy peasy.

Fritters also transform the veggies. Full disclosure, I’m not the biggest zucchini fan. I know, veggie blasphemy.

But I’ve discovered that if I grate zucchini and throw it into fritters or tacos or sauce, I totally dig it. Problem solved.

If there’s a veggie that you’re not over the moon for, try grating it into a fritter and see what you think!

I love that this recipe is totally customizable – you’ll aim for about 1.5 lbs of veggies (not including the onion) or 7.5 cups grated veggies (before squeezing out the water), use two eggs and 1/2 cup flour. Add your spices and/or herbs of choice and voila! You’ve got your fritter batter.

If you have a CSA (community supported agriculture) box this summer or frequent your local farmer’s market, you’ll definitely want to try these fritters!

Ingredients You’ll Need

Notes on Ingredients

Kohlrabi: looks and tastes like a turnip but it’s a little sweeter and milder in flavor. Kohlrabi hails from the brassica family, which is known for its chronic-disease fighting antioxidants. It’s an excellent source of vitamin B6 and vitamin C (contains more vitamin C than orange juice!) and is a good source of fiber.

Zucchini: slightly sweet and mild in flavor. Excellent source of vitamin C and B6.

carrots: adds a pop of color to the fritters. You can grate them with a box grater or using a food processor.

onions: adds aromatic flavor

Parsley: brightens flavor and adds balance

eggs: helps to bind the ingredients

flour: thickens the fritters and contributes to crispiness

garlic powder: also adds a punch of flavor

salt and pepper: essential flavor enhancers

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

cast iron pan

How to make Kohlrabi Fritters

1. Combine the veggies. Add grated kohlrabi, zucchini, carrots and onion to cheese cloth and wring out any excess water. Transfer to a medium mixing bowl.
2. Add spices and binding ingredients. Mix in the egg, flour, garlic powder, parsley, salt and pepper.
3. Form and grill fritters. Add olive oil to a cast iron skillet (or a regular frying pan is OK) over medium-low heat. Drop fritters into the pan and flatten out with a spatula. Cook until golden-brown and crispy, about 3-4 minutes on each side.
4. Transfer cooked fritters to a paper towel to absorb some oil.
5. Serve fritters! Serve hot (while they’re nice and crispy!) with herb yogurt sauce.

Expert Tips

1. It’s so important to make sure you’re wringing out all the excess water and moisture out of the veggies, otherwise you’ll end up with fritters that brown quickly and are undercooked in the middle. To help with this, you can salt your veggies in a colander and let them sit for 10 minutes before wringing them out with a cheese cloth. I also found that using a citrus squeezer helped to wring out a lot of excess water.
2. For a huge time saver, use a food processor. with a grater attachment to grate your veggies instead of using a hand grater.
3. To customize the fritters based on whatever veggies you have on hand, use this formula: 1.5 lbs (or 7.5 cups grated) veggies + 2 eggs + 1/2 cup flour + spices and herbs of choice!

Recipe FAQs

How do you get fritters to stick together?

Get the skillet hot. A hot skillet will start cooking the fritters as soon as they hit the pan. This helps create that crispy texture which gives the fritters a satisfying taste while helping to hold them together. You’ll also need to use a binder like eggs + flour.

Why are my fritters falling apart?

If your fritters are falling apart, it’s likely because the batter didn’t have enough binding ingredients or the fritters are sticking to the skillet because you needed more oil.

The most common reason is that there was too much moisture in the veggies – make sure you thoroughly dry out the veggies by wringing them out in a cheese cloth before preparing the batter so the binding agents can hold the fritters together.

If you don’t have a cheese cloth, add veggies to a strainer and sprinkle with salt and let sit for 10 minutes and then wring out excess liquid with hands.

What are the different ways to eat kohlrabi?

There’s a lot you can do in the kitchen with kohlrabi! Thinly slice and eat it raw with a yogurt dip, shred it into a slaw or salad, roast it in the oven, sauté it (you can sauté the leaves too!), puree it into a soup, or shred it into fritters!

Is kohlrabi good for your gut?

Kohlrabi is packed with nutrients that are linked to various health benefits. It’s rich in both soluble and insoluble fiber which help support digestive processes and maintain healthy gut bacteria.

Storage and Preparation

Zucchini kohlrabi carrot fritter leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

To reheat, add fritters to a pan over medium-low heat and cook until crispy, about 3-4 minutes per side. To reheat from frozen, let them defrost overnight in the refrigerator before reheating.

Recipes That Pair Well

Caprese Pasta Salad with Pesto

Summer Peach Corn Salad

Roasted Potato Salad with Egg and Herb Vinaigrette

6 Ingredient Corn and Tomato Salad

Air Fryer Whole Chicken

Air Fryer Salmon

For more veggie inspiration, check out my other recipes below!

Kohlrabi Fries (Baked or Air Fryer)

Air Fryer Zucchini Chips

Grilled Summer Vegetables with Romesco Sauce

Instant Pot Asparagus

Vegan Chickpea Burgers

If you like this recipe, please be sure to comment and give it a 5 star rating below, If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in August 2016.

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