If you’re a newbie to kohlrabi, these fritters are a great introduction. A bowl of herby yoghurt or crème fraiche for dipping is a tasty addition.

Makes 18-20

450g kohlrabi

100g (2/3 cup) Tuerong Farm plain flour (spring white or spelt)

1½ teaspoons baking powder

80g Main Ridge Dairy Caprino, coarsely grated (or use pecorino)

¼ cup finely chopped dill

4 spring onions, ends trimmed, finely sliced

Finely grated zest of half a lemon

2 eggs, lightly beaten

Sea salt

Black pepper

Extra virgin olive oil, for cooking

Peel the kohlrabi. Coarsely grate into the centre of a clean tea towel. Pull up sides and twist to extract as much liquid as possible. There’ll be at least 150ml, discard the liquid.

Sift the flour and baking powder together into a medium bowl. Add the cheese, dill, spring onions, lemon zest and squeezed kohlrabi and toss to combine. Stir in the egg and season with salt and grinding of pepper.  The mixture should be the consistency of a thick cake batter; if the mixture is wet and too runny, add a tablespoon of flour. If the mixture is a bit dry like a scone dough mix in a little water, adding a tablespoon at a time.

Heat enough olive oil to cover the base of a large heavy based non-stick frying pan about 3mm-5mm depth over a medium-high heat. Working in batches, add heaped tablespoons of fritter mixture, gently flattening with back of a fork spreading to about 6cm rounds. Cook for 2 minutes or until golden brown, carefully turn over and cook another 3 minutes.  Drain on paper towel. Keep warm in a low oven and repeat cooking with remaining mixture.

Serve immediately.

Recipe by Fiona Hammond, July 2024