Start by removing the leaves from the
Kohlrabi (1/2 cup)
. De-stem the leaves and rinse the kohlrabi leaves in cool water, shake dry or spin in a salad spinner to dry.
Chop the kohlrabi leaves into approximately 1/2 inch x 1/2 inch pieces and reserve. Peel the outer skin off of the kohlrabi, grate the kohlrabi and reserve.
Dice green part of
and mince the
Garlic (1 clove)
In a bowl, combine
Chickpea Flour (1 cup)
Palm Shortening (1 dash)
Fine Salt (1/2 tsp)
Fresh Oregano (1/4 tsp)
Ground Turmeric (1/4 tsp)
Cayenne Pepper (1/4 tsp)
Baking Soda (1/2 tsp)
. Whisk to combine.
In a separate bowl, whisk
Buttermilk (3/4 cup)
, and reserved garlic together until well combined. Add flour mixture to wet ingredients and whisk until batter is smooth.
Add grated kohlrabi, chopped leaves and diced green onion to the batter, using a spatula to fold the vegetables into the batter until well incorporated.
Preheat oven to 170 degrees F (75 degrees C) and prepare a baking sheet with paper towels.
Heat a 12 inch cast iron skillet over medium heat with enough oil to fill the pan 1/4 high. Once oil is heated, use 1/3 cup to portion each fritter into the pan. Smooth each fritter until it is even in thickness. Fry over medium heat for about 3-4 minutes on each side.
While the fritters fry, you can make the yogurt sauce,
Greek Yogurt (1 cup)
Fresh Cilantro (1 Tbsp)
Fresh Mint (1 tsp)
Fine Salt (1 pinch)
in a small bowl until well combined, reserve.
When the fritters are done frying, remove them from the pan and place them on the paper towel lined baking sheet and place the baking sheet in the oven to keep the fritters warm while you fry the next batch, adding oil to the pan as needed.
Once all of the fritters are done, top them off with yogurt sauce, garnish with
Fresh Cilantro (to taste)
and serve. Enjoy!