Kohlrabi Carrot Fritters with Herbed Carrot Puree

Ingredients

Carrot Puree:
2 Tablespoon canola oil
4 cloves fresh garlic, minced*
8 ounces carrot, chopped*
¼ cup almond milk
½ teaspoon paprika
1 teaspoon sea salt

Fritters:
10 ounces Kohlrabi, shredded*
6 ounces carrot, shredded*
½ cup all-purpose flour (GF: chickpea flour)
1 teaspoon salt
2 Tablespoon lemon juice
½ teaspoon paprika
½ teaspoon garlic powder

Instructions

Carrot Puree:

Put two tablespoons of canola oil in a small saucepan on medium heat. When oil is simmering, add garlic.
When garlic is aromatic, add carrot and cook until tender.
Take the pan off the burner and put the garlic and carrots in the blender with paprika and salt.
Blend the mixture until smooth.
Set puree aside in a dish for later.

Fritters:

Preheat oven to 400 degrees Fahrenheit.
Shred carrot and kohlrabi, squeeze out extra juice from vegetables and pat them dry.
Place the shredded kohlrabi and carrot on a baking sheet lined with tinfoil. Put them in the oven for 12-15 minutes. While waiting, heat a small amount of oil in a saucepan.
When shredded vegetables are roasted, place them in a bowl with flour, salt. lemon and the other spices. Combine these ingredients thoroughly.
Form this batter into small patties. Add more flour if necessary. Chill the patties for 15 minutes in your refrigerator.
Take the patties out of the fridge. Put paper towels on a plate and set it beside the burner you are frying the fritters on.
Preheat the oven to 350 degrees Fahrenheit.
Heat oil in a medium sauté pan on medium high heat until it shimmers.
Fry each side of the patty until golden brown and place in oven for 7 minutes to finish cooking.
Serve fritters hot or cold with carrot puree and chopped parsley to garnish.

*PFP Note: These are all items that should be in the July & August CSA shares!