Instructions
- Peel the kohlrabi and grate it on the large holes of a grater.
- Lift the grated kohlrabi out of the bowl and onto a double layer of clean kitchen towels or multiple layers of paper towels. Lift the corners of the towels, twist them together, and squeeze out as much liquid as you can.
- Crack the egg into a large bowl and beat it thoroughly with a fork. Combine the kohlrabi and the egg. Sprinkle the mixture with the flour and salt and stir to combine thoroughly.
- Heat a generous layer of oil (about 1/4-inch deep) in a large frying pan or pot over medium-high heat until the oil shimmers when you swirl the pan. A bit of batter dropped into the pan should sizzle immediately.
- Put generous spoonfuls of batter into the pan and flatten the resulting mounds a bit with the back of the spoon. You should be able to fit about four fritters in a large pan at a time. Partially cover and cook until the fritters are browned on one side, 2 to 3 minutes, flip, partially cover again, and cook until they are tender and browned on both sides. Transfer the fritters to a paper towel-lined plate to drain. Repeat with remaining batter. Serve immediately.
