Directions

1. Grate the kohlrabi on the large holes of a box grater (you should net about 3 cups). Transfer the grated kohlrabi to the center of a clean tea towel; gather up the edges and squeeze dry (don’t be shy — SQUEEZE!).

2. Put the kohlrabi into a large mixing bowl and add the breadcrumbs, cheese, flour, salt, and spices. Toss to combine (salad tongs work well for this task). Add the eggs and stir until the kohlrabi mixture is evenly moistened. Cover and set aside (or refrigerate) for 15-20 minutes. 

3. While the kohlrabi mixture rests, make the gremolata by mixing the parsley, lemon peel, scallion, and salt together in a small bowl. Set aside.

4. Set a large skillet or sauté pan over medium-high heat. Add enough oil to cover the bottom by about 1/8-inch. When the oil shimmers, add a ⅓-cup scoop of the kohlrabi mixture to the pan, flatten it slightly with the back of a spoon, and repeat until you have 4–5 fritters in the pan. Don’t overcrowd the pan — you want 1½ to 2 inches between fritters. Cook until the bottoms are golden brown, then flip the fritters over and cook the other side until golden, 3–4 minutes each side. Transfer the fritters to a cooling rack. Cook the remaining kohlrabi mixture in the same way. 

5. Arrange the fritters on a serving platter. Liberally sprinkle with the gremolata and serve with the crème fraîche along side.