Recipe: Carrot & Leek Fritters with Herb Yogurt Sauce

__From our Community Gardener Coordinator Leslie Wade__

A favorite item to prepare with spring vegetables from the garden is Kohlrabi, Carrot & Leek Fritters with an Herb Yogurt Sauce.


– 2 kohlrabi
– 1 leek (finely diced)
– 1 carrot
– 1 egg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 cloves of garlic (minced)
– Olive oil or parchment paper
– 1/2 lemon (juiced)
– 1/4 cup plain yogurt
– Green onions (chopped for garnish)
– 2 teaspoons Herbs of choice (dill, chervil, parsley, celeriac, etc… finely chopped)

Cut the leaves off of the kohlrabi and peel the ball. Wash the leek well and dice finely. Peel the carrot. Shred or grate the vegetables. In order to remove the moisture from the vegetables, put them in a cloth and squeeze the water out of them. Whisk the egg with ¼ tsp salt, pepper and garlic and then add the veggie mixture, stirring until combined. Form ball (approximately 2 TBS mixture) and place the balls of the mixture onto the oiled sheet pan or on the parchment paper lined tray. Once the tray is filled, using the back side of the spoon, mash the balls down to make “pancakes”. Bake on 375 until browned, turning once during the cooking process (~15-20 minutes). While the fritters are cooking, mix plain yogurt, lemon juice, herbs and remaining kosher salt to make the sauce. Serve fritters with yogurt sauce and sliced green onions, if desired. And to make a complete meal, make some brown rice or quinoa (adding some of that carrot top pesto you decided to make and put in the fridge to season the grain of choice) & a fried or hard boiled egg to place on top of the fritters. These fritters can be frozen and defrosted overnight or in a microwave for a quick snack or side dish.

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