Kohlrabi, Carrot and Zucchini Fritter

This recipe is a fun summer blend or color and flavor as well as a great way to use up some random last vegetables that got lost in the back of the fridge!

Cooking in hot coconut oil


  • 1 medium-large zucchini, or summer squash grated
  • 1 spring onion/scallion, minced
  • 3 small carrots, peeled and grated
  • 2 small kohlrabi, leaves removed, peeled and grated
  • 1/4 cup chopped parsley
  • 1 egg
  • 1/4 cup flour
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil


  1. Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth and wring out any excess water. Transfer to a medium mixing bowl.
  2. Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
  3. Add olive oil to cast iron skillet over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Give space between each fritter so they do not touch each other. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
  4. Transfer cooked fritters to a paper towel to absorb some oil.
Serve warm and crispy with favorite garnish and dip.

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