Hanukkah begins December 6th this year and I’m looking for new twists on old traditions. Instead of just the usual potato latkes, these other root vegetables make a delicious alternative. I swear. Kohlrabi is somewhat sweet and earthy, most similar to jicama if you ask me, and is now one of my new favorite root veggies, more than turnips and rutabagas that’s for sure. This recipe can be multiplied as needed for however many people you need to serve. And did you know kohlrabi is packed with vitamin C?!

What to know about Kohlrabi?

• Find bulbs with their leaves attached because the leaves will show you if it has been harvested recently or a while ago by their degree of wilting
• At home, separate the leaves from the bulbs and store the bulbs loose in the fridge vegetable bin. If you keep the leaves, they should be put into a resealable plastic bag.
• The unpeeled bulbs will last for weeks in the fridge and the leaves will last a few days.
• How to eat the leaves: Chiffonade them finely and toss them in a vinaigrette, or give them a rough chop and steam or sauté them with a little garlic, olive oil and red pepper flakes, like kale. (Tip from Bon Appetit, October 2015)
• You can also eat the bulb like any other root vegetable: chop it and roast it in the oven until tender, or add to soups and stews.

The beautiful color of these latkes or fritters makes them beautifully contrasted with the green chive. But, the best part of this recipe? The Avocado Cream Sauce! YES YES YES! I would eat practically anything dipped in this stuff. We were both floored by how delicious it was. It’s light and healthy and the avocado is so good next to a latke’s saltier taste. Try this sauce with fish, other vegetables, and other latkes. And Happy Hanukkah!

Ingredients:

• 2 kohlrabi
• 2 medium carrots
• 1 egg
• 1/2 tsp. kosher salt
• 1/8 tsp. cayenne
• 1/4 cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• 2 Tbsp. plain yogurt
• 1/4 lemon
• ¼ tsp. kosher salt
• Chives or Green onion (for garnish)

Directions:
1. Cut the leaves off the kohlrabi and peel the bulb. Peel the 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 as much moisture as possible, then add to a medium bowl with egg, ¼ teaspoon kosher salt, and 1/8 teaspoon cayenne. Mix to combine.

2. Place vegetable/grapseed 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.

3. In a small bowl, mix avocado, plain yogurt, juice from lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

4. Serve fritters with avocado cream and sliced chives or green onions.

SERVING TIP: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap if storing.