Peel the kohlrabi bulbs with a vegetable peeler to remove the tough outer skin.

Using a box grater, grate the kohlrabi into a large mixing bowl.

Place the grated kohlrabi in a clean kitchen towel or cheesecloth, then twist and squeeze firmly over the sink or trash can to remove as much moisture as possible.

Pro tip: Removing excess water is crucial—it prevents soggy fritters and helps them crisp up nicely in the pan.

Add the egg, flour, minced garlic, sliced green onions, salt, pepper, smoked paprika (if using), and chopped herbs to the grated kohlrabi.

If you’re adding cheese, fold it in now.

Stir everything together until well combined. The mixture should hold together when pressed but still be moist enough to shape.

Pro tip: If the batter feels too wet, add a little more flour, one tablespoon at a time, until you reach the right consistency.

Place a non-stick skillet over medium heat and add enough vegetable oil to cover the bottom (about 2-3 tablespoons).

Let the oil heat up until it shimmers but isn’t smoking. This ensures a crispy exterior without absorbing too much oil.

Using a tablespoon or your hands, scoop out portions of the batter and gently flatten them into patties about 2-3 inches wide.

Carefully place the fritters in the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.

Cook for 3-4 minutes on each side or until golden brown and crispy. Use a spatula to flip gently.

Pro tip: Keep the heat medium to avoid burning the outside before the inside cooks through.

Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil.

Serve warm with your favorite dipping sauce or a dollop of sour cream or yogurt.