If you can shred it, you can transform it into a latke or vegetable fritter. That’s my motto. Really, it isn’t, but perhaps it should be, right after, “if you can purée it, you can add it to pasta dough”. Kohlrabi Latkes are a crispy, salty, party food way to get your CSA vegetable on. Serve them up with any sauce of your choice. Mine are paired with a super simple Tangy Garlic Scape and Herb Yogurt Sauce, but equally satisfying are hot sauce, whipped avocado, tzaziki, and tomato chutney. Let’s face it, latkes require some effort, so stick to a minimal fuss or already prepared sauce.

Kohlrabi Latkes

yield: 12-15 latkes, serves 6

What You Need:

For the latkes:

• 2 medium kohlrabi

• 2 medium russet potatoes

• 2 spring onions, bulb only or 1 small white onion

• ¾ teaspoon kosher salt

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon freshly cracked black pepper

• 2 eggs

• ½ cup all purpose flour or potato starch

• ½ - ¾ cup canola or grapeseed oil for frying

For the Tangy Garlic Scape and Herb Sauce:

• 3-4 garlic scapes, ends removed and roughly chopped

• 1 bunch fresh parsley leaves, about 1 cup

• leaves from 3-4 sprigs thyme, about ¼ cup

• ½ cup plain yogurt

• ¼ teaspoon sea salt

• freshly ground black pepper to taste

What You Do:

1. On the large-holed side of a box grater or with the shredding attachment of your food processor, grate the kohlrabi, potatoes, and spring onions.

2. Lay a clean kitchen towel over a mesh strainer and set the strainer over a large bowl. Put the shredded vegetables into the towel-lined strainer and season liberally with kosher salt. Mix it around to ensure all vegetables get salted. Allow to sit for 20-30 minutes. Some of the water will begin to drain from the vegetables.

3. Squeeze the remaining water out of the vegetables and discard. Wipe out the bowl.

4. Transfer the squeezed out vegetables to the bowl and add smoked paprika, garlic powder, freshly cracked black pepper, eggs and flour. Mix thoroughly until well combined.

5. Line a wire rack sheet pan or a couple of large plates with paper towels.

6. Heat a wide high-sided skillet over medium high heat. [You can use a nonstick or stainless steel skillet. You will likely need a touch more oil with a stainless steel skillet.] When the skillet is hot, add about 3-4 tablespoons oil.

7. When oil is hot, scoop mixture into the pan using a 2-3 ounce spring loaded scoop or a ¼ cup solid measuring cup. Flatten with a slotted spatula. Repeat with about 4-5 mounds of batter, ensuring ½ inch of space in between each one. Fry for 2-3 minutes or until browned and crisped. Flip and fry another 2-3 minutes. The frying time will depend on how browned you like your latkes, how hot your skillet gets, how much you crowd the pan, and how big your latkes are. Keep an eye on them. When done, transfer with a slotted spatula to paper towel lined wire rack, sheet pans or plates. Sprinkle with a pinch or of salt while they are still hot. Continue frying latkes in batches with the remaining batter.

8. In a blender or small food processor, purée the garlic scapes with the herbs. Transfer to a small bowl and stir in the yogurt. Season with salt and pepper to taste.

Tips for crispy latkes:

• Remove as much water as possible by salting, draining and squeezing the water from the vegetables.

• Use hot oil. Test the oil by dropping a few vegetable shreds into the oil. It should bubble up immediately.

• Remove from oil with a slotted spatula and set on paper towel lined wire racks.

• Reheat in the toaster oven or oven at 425 degrees for just a few minutes. Do not reheat in the microwave!