Kohlrabi mellows when cooked and becomes sweet. It goes well with a tomato or chilli salsa
- 2 kohlrabis, peeled and grated
- 1 egg, well beaten
- 2 tablespoon flour
- ½ small onion, minced
- salt and pepper to season
- vegetable oil to fry
Place the grated kohlrabi in a tea towel, fold in the corners of the cloth and twist to squeeze out as much liquid as you can till the kohlrabi is dry to the touch.
Combine the kohlrabi, onion and the egg in a bowl. Sprinkle the mixture with the flour, add salt and pepper stir to combine thoroughly.
Heat a layer of oil in a large pan.
Put large spoonfuls of the batter in the oil and flatten with the back of the spoon. Leave space between the fritters and allow to fry.
Fry on a medium heat till golden brown, turn and repeat.
Place on kitchen towel and keep warm, till all the batter is cooked.