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Kohlrabi-Corn Fritters with Herbed Yogurt Sauce
EatingWell Test Kitchen
“Crunchy kohlrabi, corn and curry powder make these delicious fritters an irresistible appetizer recipe. This recipe calls for regular Madras curry powder because it's moderately spicy but if you'd like more heat, look for hot Madras curry powder.
1 large kohlrabi (about 1 pound), peeled
2 eggs, lightly beaten
½ cup corn kernels, fresh or frozen (thawed)
1 scallion, finely chopped
3 tablespoons all-purpose flour
3 tablespoons chopped fresh basil, divided
1 teaspoon Madras curry powder
½ teaspoon baking powder
½ teaspoon salt plus a pinch, divided
Pinch of cayenne pepper (optional)
3 tablespoons extra-virgin olive oil, divided
¾ cup nonfat Greek yogurt
1 tablespoon chopped fresh cilantro
1Preheat oven to 300°F.
2Coarsely shred kohlrabi in a food processor fitted with a shredding disk or through the large holes of a box grater. (You should have about 3 cups shredded.) Place on a clean kitchen towel, gather up the edges and squeeze out as much liquid as possible. Combine eggs, corn, scallion, flour, 2 tablespoons basil, curry powder, baking powder, ½ teaspoon salt and cayenne (if using) in a large bowl; add the kohlrabi and stir just until combined.
3Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using a scant ¼ cup batter for each fritter, drop 4 fritters into the pan and flatten with a spatula into 2½-inch patties. Cook until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet to keep warm in the oven. Reduce heat to medium and cook the remaining batter in 2 batches, using 1 tablespoon oil per batch.
4Meanwhile, combine yogurt, cilantro, the remaining 1 tablespoon basil and the remaining pinch of salt in a small bowl. Serve the fritters with the herbed yogurt.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.