• 1 large kohlrabi bulb, grated**
• 1/2 small onion, chopped
• 1 egg, beaten
• 4 Tablespoons (or more) breadcrumbs
• 1/2 teaspoon garlic powder
• Salt/pepper to taste
• coconut oil or butter or olive oil for frying
**Important: press the grated kohlrabi into the bottom of a colander, and squeeze a paper towel into it. You want
to drain as much of the excess moisture as possible so the fritters stay together instead of turning to mush when
you fry them.
Stir the kohlrabi into the egg, then mix in the onions.
Add breadcrumbs, a generous pinch of salt, some pepper, and the garlic powder. The mixture should be
somewhat sticky – if not, add more breadcrumbs. Heat oil in a fry pan over medium high heat.
Drop the fritters by the spoonful into the pan, and press them out to form pancakes. After 3-4 minutes,
check under the edge of one fritter to see if it’s brown. If it is, flip all the fritters over and continue to
cook until brown on both sides. Remove from the pan to a paper towel-lined plate.