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.