Kohlrabi  Zucchini  carrot  fritters  with  herb  yogurt  sauce

karalydon.com/recipes/zucchini-kohlrabi-carrot-fritters-with-herb-yogurt-sauce/
For the Fritters:
1 medium-large zucchini, grated
1 spring onion, minced
3 small carrots, peeled and grated
2 small kohlrabi, leaves removed, peeled and grated
1/4 cup chopped parsley
1 egg
1/4 cup flour
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil

For the Yogurt Sauce:
1 cup low-fat Greek yogurt
1/2 tbsp lemon zest
1/2 tbsp chopped parsley
1 tbsp avocado oil
1/8 tsp salt

Combine zucchini, carrots, kohlrabi, and spring onion in a cheese cloth* and wring out any excess water. Transfer to a medium mixing bowl.
Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
Add olive oil to cast iron skillet (or a regular frying pan is OK) over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the size of your skillet, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
Transfer cooked fritters to a paper towel to absorb some oil. Serve with yogurt sauce.

For the Yogurt Sauce:
Mix yogurt, lemon zest, parsley, avocado oil, and salt until combined. Serve alongside fritters.