Sweet Potato Kohlrabi Fritter
Article Published on Apr 01, 2016
Make mealtime look like the party you throw for yourself (or others if you’re nice enough to invite them) with these sweet potato kohlrabi fritters!
Jason Wrobel jumps back into his kitchen and shows you how to make one of his ultimate vegan comfort food entrees: Sweet Potato Kohlrabi Fritters. These babies are sweet, they are savory, and the perfect of amount of tangy to make mealtime amazing.
Sweet Potato Kohlrabi Fritters
- 2 medium kohlrabi, peeled
- 2 medium sweet potatoes, peeled
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper, ground
- 2 tablespoons flax seed powder, rehydrated with water
- 3 tablespoons Warrior Blend Natural protein
- 2–4 tablespoons safflower or coconut oil for pan frying
- 1 cup coconut yogurt
- ½ lemon, squeezed
- ½ avocado
- ¼ teaspoon sea salt
Grab your favorite high-speed blender, and get ready to blend. Throw in coconut yogurt, lemon, avocado, and sea salt. Creamify this dressing, and set aside.
Peel your kohlrabi and sweet potatoes, and throw them into a food processor to shred them nice and evenly. Transfer your shreds into a mixing bowl, and use a cheese cloth or a paper towel to press out the excess liquid from the shreds. This will help it to bind better as a fritter. Add salt, cayenne, and ground black pepper. To bind the fritters, toss in hydrated ground flax seed, and some Warrior Blend natural protein. Now roll your sleeves up, and get those hands in there nice and deep. You might just get an upper body workout while mixin’ the fixin’s. After mixing, pat your mixture into discs of fritterocity. Heat up your oil in a skillet, throw your fritters in the oil, and cook a few minutes on each side.
Plate these babies, and top with your avocado crème fresh. Top with paprika, grab a fork, and savor the crispy, crunchy, delectable taste that is the sweet potato kohlrabi fritter.
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