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Golden kohlrabi fritters stacked on a white plate beside a bowl of lemon yogurt dip on a wooden board

Pan-Fried Low-Cal Kohlrabi Fritters with Lemon Yogurt

Twelve pan-fried kohlrabi fritters, about 245 calories per serving of three, with a lemon dill yogurt dip. Ready in 55 minutes, including a 15 minute rest.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main or Side
Cuisine: European-inspired
Calories: 197
Ingredients Method Notes

Ingredients
  

Fritters
  • 900 g kohlrabi about 3 medium bulbs, peeled (about 700 g after peeling)
  • 3/4 tsp fine salt divided, 1/2 tsp for draining and 1/4 tsp for the batter
  • 2 large eggs
  • 35 g all-purpose flour (4 tbsp)
  • 30 g Parmesan (1/3 cup); finely grated
  • 3 scallions (about 40 g); thinly sliced
  • 1 clove garlic finely grated
  • 1/2 tsp baking powder
  • 1/4 tsp black pepper
  • 2 tbsp olive oil divided, 2 tsp per batch
Lemon yogurt dip
  • 200 g plain nonfat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh dill finely chopped
  • 1 pinch salt

Method
 

  1. Peel the kohlrabi, cutting away the tough outer layer until the flesh looks pale and even. Grate it on the large holes of a box grater, then toss with 1/2 tsp of the salt in a colander set over a bowl. Let it sit for 15 minutes.
  2. While the kohlrabi sits, stir the Greek yogurt, lemon juice, lemon zest, dill and a pinch of salt together in a small bowl. Cover and chill until serving.
  3. Wring the kohlrabi in a thin clean tea towel, a handful at a time, until only a few drops come out. You should have about 500 g left. Mix it in a large bowl with the eggs, flour, Parmesan, scallions, garlic, baking powder, pepper and the remaining 1/4 tsp salt, until the shreds are coated and clump when pressed.
  4. Heat the oven to 95 C / 200 F and set a wire rack in a 33 x 46 cm / 13 x 18-inch sheet pan. Heat a 30 cm / 12-inch nonstick skillet over medium heat for 2 minutes, then add 2 tsp of the olive oil.
  5. Scoop four 1/4-cup mounds into the skillet and press each to about 1.5 cm / 1/2 inch thick. Cook for 3 to 4 minutes per side, flipping once, until deep golden and the center feels set. Move to the rack in the oven, then repeat twice more with the remaining oil and batter, wiping out any loose shreds between batches.
  6. Serve the fritters hot, three per person, with the lemon yogurt dip.

Notes

  • Salt the shreds for the full 15 minutes before squeezing.
  • Peel deeply until the flesh looks pale and even, with no tough ring left.
  • Cook in three batches of four so the pan stays hot and the fritters brown.
  • Hold the heat at medium so the center sets as the outside browns.
  • Use a thin, clean tea towel for squeezing, since paper towels tear.