Zucchini and Kohlrabi Fritters with Sautéed Mushrooms


For fritters:

  • 2 kohlrabi
  • 3 medium zucchini
  • 1 cup spinach
  • 50g cheese
  • ½ brown onion
  • 2 cloves garlic
  • 4 sprigs thyme
  • 4 sprigs tarragon
  • 1 egg
  • 1 cup self raising flour
  • Sea salt and cracked pepper to season

For mushrooms:

  • Dash olive oil
  • 1 teaspoon butter
  • 100g mushrooms, sliced


  1. Grate the zucchini and kohl rabi and put in a large bowl. Crush and peel the garlic and finely dice the onion. Add to the bowl with the cheese, chopped herbs and shredded spinach. Add the egg and flour and season with salt and pepper. Mix well.

  2. Heat a large heavy based pan to a medium heat and add a dash of olive oil. Add 2 tablespoon size dollops of the fritter mix and cook for 3-4 min on each side, or until golden brown and cooked through.

  3. In another pan, heat a dash of olive oil and butter and sauté the mushrooms over a low heat until cooked.

  4. Season with salt and pepper and serve with the fritters.