Kohlrabi Coconut Fritters

Hands down, best fritter recipe.

• 1 small to medium kohlrabi, or half a big one, outter peal removed, grated (need about 4 cups of grated kohlrabi)

• 1-2 inches ginger root, grated

• 1-2 small to medium carrots, grated

• 2 small to medium onions, finely chopped

• 1 cup shredded coconut

• 1 cup bread crumbs (or flour, or cornmeal, or gluten free flour)

• salt and pepper

• 2 eggs

• 1 TBSP high heat cooking oil (and some extra to oil the baking sheets)

  Mix everything together in a bowl. Lightly oil a baking sheet, preferably with edges so the oil doesn’t spill off into the oven as they cook. Scoop a small ball of the mixture together, about 1/4 cup worth and place on the baking tray. Continue making balls for the baking tray until you have used all the mixture. Put a drop of the high heat cooking oil on the top of each fritter ball. Bake at 400. As they lightly brown, take the tray out and flatten all the partially cooked balls to about 1/4 inch thick patties. Let them cook a little more, then remove again to flip each fritter. Keep cooking until they are a crispy, light brown. Enjoy with your favorite dipping option!