Submitted by CSA member Cassie
For the yogurt-dill sauce:
1/2 cup low-fat plain greek yogurt, like Fage
juice of 1/2 a lemon
3 tablespoons dill, finely chopped
For the fritters:
1 bulb kohlrabi, peeled and cut into large chunks
2 medium summer squashes (zucchini, yellow squash, or a mixture of both), roughly chopped
2 spring onion, roughly chopped
1 tablespoon thyme
2 eggs, lightly beaten
2 tablespoons bread crumbs or all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh black pepper
1/4 teaspoon red pepper flakes
4 tablespoons olive oil
For the yogurt-dill sauce: Add the yogurt, lemon juice and dill to a small bowl. Stir to combine and set aside.
For the fritters: Add the kohlrabi pieces, summer squash, spring onion and thyme to the bowl of an electric food processor. Pulse until vegetables are finely chopped, about 1 minute. (If you don’t have a food processor, you can grate the vegetables until they are roughly grated). After either method, add the shredded vegetables to a medium bowl and toss with salt. Set aside for 10 minutes.
After the vegetables have been sitting for 10 minutes, press the shredded vegetables into a colander to release excess moisture. Or, if you have cheese cloth, wrap the vegetable mixture in a cheese cloth and squeeze to release as much moisture as possible. This will help the fritters keep their shape and avoid sogginess.
Add the grated vegetables back into a medium bowl, and mix in the egg, breadcrumbs, salt, pepper and red pepper flakes. Form the mixture into balls, about 2 inches in diameter, squeezing out liquid as you form (the more liquid the less likely the fritters will stay together in the pan). Add the olive oil to a large skillet and heat until quite hot. Add the balls into the plan, and press them down with a spatula. Cook for 3-4 minutes on either side until golden brown.
After both sides are browned, stack them on a plate and dollop with the yogurt-dill sauce. Fritters are best eaten immediately.