Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce

Adapted from Local Dirt by Andrea Bemis

Fritters Ingredients
1 lb kohlrabi
1/2 lb peeled potatoes
1 small onion, diced
1 1/2 Tbs minced fresh dill
1 1/2 Tbs minced fresh parsley
1 tsp sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil

Cashew Herb Sauce
1 cup raw cashews, soaked in warm water for 30 minutes
2½ Tbsp fresh lemon juice
2 Tbsp extra-virgin olive oil
2 cloves of garlic, minced
2½ Tbsp minced dill
2½ Tbsp minced parsley
fine sea salt and freshly ground black pepper

Fritter Instructions

  1. Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.
  2. Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.
  3. Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
  4. Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
  5. Serve with the sauce and enjoy.

Cashew Herb Sauce Instructions

  1. Drain the soaked cashews and rinse them under cold water. Place the drained cashews with ½ cup water, lemon juice, oil, garlic, dill, and parsley into a high- speed blender. Whirl away on high until smooth and creamy; this will take about 2 minutes, so be patient! Scrape down the sides and add extra water, a little at a time, until you reach a smooth and creamy consistency. Season with salt and pepper to taste. Add more water to thin if necessary.