Kohlrabi & Carrot Fritters with Crusted Cowboy Aoili

Kohlrabi Fritters

2 kohlrabi
1 carrot
1 Rosemary Farm egg
¼ teaspoon California Wine Poppers Crusted Cowboy Blend
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in cheese cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, sea salt and cayenne. Mix to combine.
Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

Fritters are best eaten as soon as possible after frying. *Squeeze out the moisture of the grated veggies prior to frying.

Crusted Cowboy Aoli Sauce:

2 tablespoons fresh lime/lemon juice
1 garlic clove, grated
1 cup vegan mayonnaise
2 tablespoons finely parsley
1 teaspoon Crusted Cowboy Blend.

Mix together up to an hour before and refrigerate unused portion.

Kohlrabi also known as German turnips art versatile and surprisingly not main stream. It can be eaten raw or cooked.
They improve digestive health. Fiber helps to move your bowels, reducing constipation, cramping and bloating, and generally improving the quality of your gastrointestinal system, while also maximizing your nutrient uptake efficiency.
Which nowadays we can I use a little more of.
The high potassium content in this diverse vegetable make it a great addition to your diet to keep you alert, energetic, and in great shape!

Purple vegetables like kohlrabi contain compounds called anthocyanins. Research suggests that anthocyanins may help protect cells, heal the body, decrease inflammation, and lower the risk of heart disease and cancer!