This recipe is labor-intensive on the front end, but the results are worth it. To start, you’ll need to do a lot of grating…

Full ingredient list:
2-3 large kohlabi
1 TBSP salt (for kohlrabi)
about 2 TBSP flour or cornstarch (I used masa corn flour)
1-2 eggs (I used 3 large kohlrabi and 2 eggs for a perfect batch)
1+ cup oil for pan frying (I used olive oil)
2 large cucumbers, cut in half and de-seeded
1 cup yogurt
2 TBSP lemon juice (more if you want)
2 TBSP olive oil
1 garlic clove, minced
chopped fresh dill and mint (I subbed parsley for mint)
salt to taste (for tzatziki)

Prep your kohlrabi fritters:

Grate your kohlrabi (no peeling necessary) and toss it in a bowl with salt. Let it sit for about 10-15 minutes to draw out as much water as possible.

Make tzatziki while you wait:

kohrabi fritters frying in olive oil on medium-high heat — about 7 min on each side yielded a nice crispy patty.

Grate cucumbers and drain some of the water so that your tzatziki isn’t too watery and doesn’t separate in the fridge. (I saved this cucumber water and made a hydrating electrolye drink by adding a little sea salt, lemon, and water). Then stir all ingredients together (yogurt, lemon juice, olive oil, garlic, herbs, & salt). Adjust by adding more olive oil, yogurt, lemon until you are satified with consistency and taste. Let is chill in the fridge while you…

Make fritters:

Add oil to a shallow pot or cast iron pan and heat on medium high.

Squeeze handfuls of your salted kohlrabi shreds to get as much water out as you can. Sprinkle flour & a little salt on top — mix until fully incorporated. Beat egg(s) in a separate container and then add to kohrabi mix. Stir and make sure it’s fully coating everything. Test and see if you can make a small patty with the kohlrabi that will loosely stick together.

Test your hot oil by flicking a tiny piece of kohlrabi onto the oil to see if it starts bubbling. If it’s ready, start gently laying kohlrabi patties into the pan. You want to make sure that the sides get browned/crispy and the insides fully cooked. They will need to fry about 5-7 minutes on each side (test one to make sure it’s brown enough before flipping).

Move your fritters onto a paper towel lined plate to drabsorb excess oil before serving with your tzatziki.