Method

Prep the vegetables:

• Remove and de-stem the leaves, rinse in cool water then shake dry. Roughly chop the kohlrabi leaves, set aside.
• Peel the outer woody skin off the kohlrabi and grate, add to leaves.
• Dice green onion and mince 1 large clove of garlic, add to kohlrabi and leaves.

Mix dry & wet ingredients:

• In a medium bowl, whisk together chickpea flour, baking soda, salt, oregano, turmeric, and cayenne pepper.
• In a separate bowl, whisk together buttermilk, egg and minced garlic until well incorporated. Pour the dry ingredients, whisking until batter is smooth.
• Add the grated kohlrabi, chopped leaves & diced green onion to the batter, using a spatula to fold the vegetables into the batter until well incorporated.

Set up warming station & fry batter:

• Pre-heat oven to about 80 ̊C. Line a baking sheet with paper towels to keep finished fritters warm.
• Heat a cast iron skillet or heavy bottom frying pan over medium heat with enough oil to fill the pan about 1 cm.
• Once oil is heated, scoop 1/3 cup portions of batter into the pan. Lightly flatten each portion with the back of a spatula into an even disc.
• Fry over medium heat for about 3-4 minutes on each side until golden brown and cooked through.

Make dressings & serve:

• While the fritters cook, whisk together the yoghurt, lime juice, cilantro, mint, chopped spring onions, and a pinch of salt in a small bowl.
• Transfer cooked fritters to the paper towel-lined baking sheet and place in the oven to stay warm while frying remaining batches.
• Serve warm topped with the yoghurt dressing and fresh cilantro leaves.