As we come to the end of July, the farm is getting deeper into the harvest of more and more varieties of produce. For example, for carrots, we’re harvesting orange carrots, purple carrots, and rainbow carrots, which come in colors from pink to pale yellow to orangey-red to deep purple. I’d love to see everyone taste the different flavors offered in each of the carrots grown at Red Dog, as well as the colorful assortment of other tasty veggies. Each one has its own unique flavor.

For anyone looking for a recipe on the decadent side and also feeling in need of formidable helpings of dairy, I’d like to share this simple fritter recipe. My partner and I have been a bit obsessive lately about Greek yogurt and its ability to add a cooling flavor to so many dishes, and this yogurt sauce definitely makes for the perfect addition. Expect these fritters to disappear faster than they can be made.

For the fritters:
1 medium-large zucchini, grated
1 sweet onion, minced
3 carrots, peeled and grated
2 kohlrabi, leaves removed, peeled and grated
¼ cup chopped parsley
1 egg
¼ cup flour
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
3 Tbsp olive oil

For the yogurt sauce:
1 cup Greek yogurt
½ tbsp lemon zest
½ tbsp. chopped parsley
1 tbsp avocado oil (substitute another oil at your own discretion)
⅛ tsp salt

For the fritters:
Combine zucchini, carrots, kohlrabi, and sweet onion in a cheese cloth* and wring out any excess water. Transfer into a medium mixing bowl.

Add egg, flour, garlic powder, salt and pepper, and mix to coat evenly.

Add olive oil to a cast iron skillet (or a regular frying pan) over medium-high heat. Once oil is hot, drop ¼ cup of fritter batter into the pan and flatten with a spatula. Depending on the size of your skillet, cook a few fritters at a time, leaving space between. Cook for 3-5 mins on each side, or until golden brown and crispy.

Transfer cooked fritters to a paper towel to absorb some oil.

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

*If you don’t have a cheese cloth, you can also add veggies to a strainer and sprinkle with salt, let sit for 10 mins, and then wring out any excess moisture with your hands.

Hope you can all savor these unique and complex flavors we’ve brought to you in the CSA this week.

~Frank