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
- 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.
- 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.
- Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
- 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.
- Serve with the sauce and enjoy.
Cashew Herb Sauce Instructions
- 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.