Beetroot and Kohlrabi Fritters with Spicy Cream Dressing

A combination of colourful root vegetables are grated and bound together to create these wonderful latkes. Served with dollops of harissa flavoured sour cream they make a wonderful vegetarian meal or flashy side dish.

Beetroot and Kohlrabi Fritters with Spicy Cream Dressing
Serves: 8
  • 1 large kohlrabi, peeled, grated
  • 3 beetroot, peeled, grated
  • 2 large carrots, peeled, grated
  • 1 onion, grated
  • 1 cup beetroot leaves, finely shredded
  • 4 eggs, lightly beaten
  • ½ cup panko breadcrumbs
  • salt and pepper, to taste
  • vegetable oil, for frying
For spicy sour cream dressing
  • 1 cup sour cream
  • 1 tablespoon harissa
  • juice of 1 lemon
  • ½ teaspoon finely grated lemon zest
  1. Remove excess moisture from the grated vegetables by placing them into a colander and press tightly.
  2. Transfer to a large bowl with the eggs and breadcrumbs.
  3. Season with salt and pepper, and stir to combine.
  4. Fill a frying pan ¾ cm deep with the oil and heat over medium heat.
  5. Using a ½ cup measuring cup, scoop out vegetable mixture and shape into patties, squeezing out excess moisture if necessary.
  6. Cook, in batches, for 2–3 minutes each side until golden and crispy.
  7. Meanwhile, to make the harissa sour cream, combine all ingredients in a bowl.
  8. Serve warm fritters with harrisa flavoured sour cream.

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