Kohlrabi Fritters with Garlic & Herb Cashew Cream

Easy kohlrabi fritters, served with a wonderful garlic-herb cashew cream sauce. Perfect for breakfast or a light lunch.

Ingredients:

Sauce

•     1 cup raw cashews (soaked in warm water for 30 minutes)
•     2 1/2 tablespoons fresh lemon juice
•     2 tablespoons extra virgin olive oil
•     2 cloves of garlic, minced
•     2 1/2 tablespoons minced dill
•     2 1/2 tablespoons minced parsley
•     salt and pepper to taste

Fritters

•     1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
•     1 medium-sized potato, peeled
•     1 small yellow onion, diced
•     1 1/2 tablespoons minced dill
•     1 1/2 tablespoons minced parsley
•     1 teaspoon fine sea salt
•     1/3 cup all-purpose flour
•     2 eggs, lightly beaten
•     1/3 cup grapeseed oil (or another high heat oil)

Directions:

1. Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.
2. Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.
3. Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
4. Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
5. Serve with the sauce and enjoy.