2 medium kohlrabi bulbs, washed, peeled
1 large Yukon gold potato, washed, peeled.
1 small onion, chopped
2 eggs slightly beaten
2 tablespoons dried bread crumbs
1 teaspoon salt
ground pepper to taste
1/4 cup olive oil
applesauce
plain yogurt
Shred kohlrabi and potato; squeeze out excess moisture.
Combine all ingredients except oil in a large mixing bowl; stir until well blended.
Heat oil in a large skillet. Fry kohlrabi-potato mixture in batches; sautéing until golden, about 4 minutes per side. Drain on paper towels. Serve with a bowl of applesauce and/or plain yogurt as a condiment.
Serves 4-5.
Adapted from a recipe by Laura Tillotson, Angelic Organics.
