Kolhrabi Carrot Fritters with Avocado Cream Sauce

| Kolhrabi Carrot Fritters with Avocado Cream Sauce|carrots| 2 kohlrabis 1 carrot 1 egg 1 teaspoon salt ¼ teaspoon cayenne pepper ½ avocado 4 teaspoon grapeseed oil or vegetable oil enough for ¼-inch depth in a large pan 2 teaspoon yoghurt 2 green onions for garnish ½ lemon | 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 a tea cloth (or with your hands) to remove moisture then add to a medium bowl with 1 egg ¼ teaspoon salt and ¼ teaspoon cayenne. Mix to combine. Place the oil in a large skillet (enough for ¼-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. In a small bowl mix the avocado the plain yogurt juice from ½ lemon and ¼ teaspoon salt to make the avocado cream (or blend the ingredients together in a food processor). Serve fritters with avocado cream and sliced green onions.|30.00 minutes|1|A Couple of Cooks