1 medium to large size kohlrabi
            1 red or yellow onion
            1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
            1 teaspoon baking powder
            1/2 teaspoon sea salt
            2 eggs, lightly beaten
            Oil for frying ( use something with a high smoke point )

                                                Your favorite herbs

Using a food processor with a grating disk or hand cheese grater with the larger grate, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients.

Have fun, use whatever herbs you like to add a bit of seasoning. Some favorite combinations we have are: 

• Oregano, sage, thyme and garlic.
  
• Chili powder, cumin, paprika and cilantro.
• Ginger, cumin, cinnamon and cloves.
• Chives, parsley and basil. 

Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. you can keep them warm in a low oven after draining. (200 degrees) 

Make a sauce to go on top. Here are a few of our favorites. 

• Avocado Cream Sauce  ( 1- Avocado, 1/4 Cup Yogurt, Lemon, Salt)
  
• Lemon Dill Sauce ( 1 Cup Yogurt, Minced Garlic, Lemon, Dill, Salt, Pepper)

• Herbed Cream Sauce ( 1/2 Cup Sour Cream, 1/2 Cup Mayo, Capers, Dill, Ground Red Pepper)
• Asian Cream Sauce ( Sour Cream, Horseradish, Sesame Oil, Sesame Seeds)