Kohlrabi Fritters With Meadow Parsley

• 2 pieces kohlrabi
• 1 potato
• 2 eggs
• 1 cup flour+ if it needs more
• 1/4 cup milk
• 1/4 bunch meadow parsley (or parsley)
• 50 grams fresh kashar cheese (or yellow cheese that is not aged)
• 5 sprigs chives
• 1 teaspoon baking powder
• Salt&Pepper

1. Peel the kohlrabi and potato. Grate and mix them in a large mixing bowl.
2. Add eggs and mix to combine. Add flour and milk to make a batter. Season with salt and pepper.Add chopped meadow parsley.
3. Add oil in a large skillet that is just about 1-1.5 cm high.Heat oil to medium-high heat . When oil bubbles when you dip your wooden spoon add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.
4. If you want a perfect circle you can put round metal molds in oil and cook the fritters in them. When one side is done simply lift the molds and turn the fritters.
5. Control the heat often and check the doneness. Turn when golden. If they are browning too fast turn your heat down.
6. Drain on paper towel . Put some salt on top add chopped chives. You can serve them with a dipping sauce made with Turkish Yogurt and chopped wild chervil drizzled with olive oil on top.

kohlrabi, potato, eggs, milk, parsley, fresh kashar cheese, chives, baking powder, saltamppepper

Taken from food52.com/recipes/69717-kohlrabi-fritters-with-meadow-parsley (may not work)