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Leek and Kohlrabi Fritters with Sumac Yogurt
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Author: Lisa Lin

Leek and Kohlrabi Fritters

Prep Time15 mins
Cook Time21 mins


Sumac Yogurt Sauce

  • 1/3 cup (70g) sour cream
  • 1/3 cup (70g) yogurt
  • 1 tablespoon lemon juice
  • zest from 1/2 lemon, about 1/2 teaspoon
  • 1 tablespoon olive oil
  • 1/2 tablespoon ground sumac
  • 1 small minced garlic
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  • 4 cups (290g) thinly sliced leeks
  • 2 cups (240g) peeled and grated kohlrabi
  • 6 tablespoons chickpea flour
  • 1/2 cup (38g) shredded parmesan cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • zest of 1 lemon, about 1 teaspoon
  • 2 large eggs
  • 4 to 5 tablespoons vegetable oil


  • Add all the yogurt sauce ingredients in a small bowl. Cover the bowl and refrigerate it while you prepare the fritters.
  • In a large bowl, mix the leeks, kohlrabi, flour, cheese, salt, black pepper and lemon zest. Beat the eggs in a small bowl and mix it in with the vegetables.
  • Heat about 1 1/2 tablespoons of oil in a large pan over medium heat. Scoop 2 tablespoons of the vegetables and transfer it to the pan. Add 5 more fritters to the pan and cook for about 4 to 5 minutes, flipping halfway. Transfer cooked fritters to a plate lined with paper towels. Repeat for the remaining fritters. If the pan looks dry, add another tablespoon of olive oil to the pan.
  • Serve fritters with sumac yogurt sauce.


NUTRITION INFORMATION: Amount for 1/6 of Recipe (Yogurt Sauce + Kohlrabi): Calories: 293, Total Fat 21.6g, Saturated Fat: 5g, Sodium: 931mg, Cholesterol: 76.8mg, Total Carbohydrate: 17.4g, Dietary Fiber: 3.5g, Sugar: 5.4g, Protein 9.4g
  1. Make sure to peel the tough outer skin of the kohlrabi before grating it.
  2. Substitutions: If you don't have kohlrabi readily available, you can substitute it with grated potatoes. These fritters are great without the yogurt, too. If you can't find sumac, you can change this into a dill yogurt sauce by adding about 2 tablespoons of fresh dill to the sauce.
  3. I used chickpea flour for the recipe because it is a gluten-free flour that adds savory flavor. If you are not gluten-free, you can use all-purpose flour instead. For a gluten-free alternative, try oat flour.
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