These kohlrabi and zucchini fritters turned out great! The texture of the kohlrabi, which is kind of like a turnip, worked so well fried and turned into an amazing fritter! While, the zucchini added a softer texture and a milder taste to the fritter. This crispy little treat was lightly fried and absolutely delish, as most fried things are. No need . . .
The beet flavor (if not the color) in this dip is very subtle, with a nutty edge from walnuts and walnut oil, concentrated sources of fat and flavor. Pair with crunchy crudités. . . .