1/2 cup scallions (finely chopped)
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
olive oil for frying
Remove leaves of kohlrabi (save for later) and then peel off outer skin of the root. Grate kohlrabi and add to scallions. You’ll need 3 cups, so if your kohlrabi and onion combo isn't quite large enough add another vegetable such as garlic scapes or radishes. Wrap the kohlrabi in cheesecloth or a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi/onion combo to a mixing bowl, and combine with remaining ingredients. Destem those kohlrabi leaves you saved, chop them up and throw them in the bowl with everything else.
Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with a cilantro lime sauce, hot sauce, or another another sauce of your choice.
Adapted from Early Morning Farm