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Crispy Kohlrabi and Zucchini Fritters Recipe with Easy Herb Lemon Sour Cream

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These crispy kohlrabi and zucchini fritters are quick, flavorful, and perfect for any occasion, served with a bright herb lemon sour cream that complements the fritters beautifully.

Ingredients

Scale
  • 2 medium kohlrabi bulbs, peeled and grated (about 2 cups)
  • 2 medium zucchinis, grated (about 2 cups)
  • 1 large egg, beaten (room temperature)
  • ½ cup all-purpose flour (60g) – can substitute with almond flour for gluten-free
  • ¼ cup grated Parmesan cheese (optional)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or vegetable oil (for frying)
  • ½ cup sour cream (120g)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons fresh herbs, finely chopped (parsley, chives, or dill)
  • Salt to taste

Instructions

  1. Peel the kohlrabi and grate it using the large holes of a box grater. Grate the zucchinis without peeling. Place grated veggies into a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  2. In a large bowl, combine grated kohlrabi and zucchini. Add beaten egg, flour, grated Parmesan (if using), minced garlic, and shallot. Season with salt and pepper. Stir until well combined and mixture holds together when formed into a patty.
  3. In a small bowl, mix sour cream, fresh lemon juice, lemon zest (if using), chopped herbs, and a pinch of salt. Chill until ready to serve.
  4. Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering but not smoking. Scoop about 2 tablespoons of batter per fritter and flatten gently. Place in skillet with space between each. Cook 3-4 minutes per side until golden and crispy, adjusting heat as needed.
  5. Transfer fritters to a plate lined with paper towels to drain excess oil. Serve warm with herb lemon sour cream.

Notes

Squeeze out excess moisture from vegetables to avoid soggy fritters. Let batter rest 5-10 minutes before frying. Use medium heat to prevent burning. Flip gently with a thin spatula. If batter is too wet, add more flour a tablespoon at a time. Do not overcrowd the pan.

Nutrition

Keywords: kohlrabi fritters, zucchini fritters, vegetable fritters, herb lemon sour cream, crispy fritters, gluten-free fritters, vegetarian fritters

Find it online: https://milacook.com/crispy-kohlrabi-and-zucchini-fritters-recipe-with-easy-herb-lemon-sour-cream/