Ingredients
Scale
- 1 large kohlrabi
- 2 summer squash
- 3 eggs, beaten
- 3/4 cup Italian seasoned bread crumbs
- 1/2 cup flour
- 1/2 cup freshly grated Parmesan cheese (plus more for serving)
- 1/2 tsp. cayenne pepper
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup olive oil (plus more if needed)
- 1 lemon, cut into wedges
- marinara (optional)
Instructions
- Remove leaves from kohlrabi and peel the bulb.
- Using a food processor or box grater, shred the vegetables.
- Place the shredded vegetables on a large tea towel or using your hands, remove the moisture from the vegetables.
- Place in a large bowl and add eggs, bread crumbs, flour, Parmesan, cayenne pepper, salt and black pepper and stir to combine.
- In a large nonstick sauté pan set over medium heat, heat 1/4 cup olive oil.
- With a tablespoon, drop batter into oil.
- Cook until each fritter is golden brown on each side (2 -3 minutes per side).
- Remove fritters and place on a paper towel lined plate to drain.
- Continue to add oil to the pan as needed and finish frying.
- When all the batter is cooked, place fritters on a serving platter.
- Serve with extra grated Parmesan, lemon wedges, and marinara.