1. Prepare the Kohlrabi and Carrots
Start by trimming off the leafy tops and root ends of the kohlrabi. Using a sharp knife (a veggie peeler may not work well), carefully peel off the thick outer skin.
Cut out any extra-tough or fibrous areas near the bottom. Then grate the peeled kohlrabi using the large holes of a box grater.
Peel and grate the carrots the same way.

Important:
Place the grated kohlrabi and carrots in a clean dish towel or cheesecloth and squeeze out as much liquid as you can over the sink. This step is key to getting crispy fritters. Excess moisture will make them soggy.

2. Chop and Measure Remaining Ingredients
- Finely chop your onion and fresh chives.
- Crack 2 eggs into a small bowl and lightly beat them with a fork.
- Measure out your flour (2 tablespoons).
- Now you’re ready to combine everything.

3. Make the Fritter Mixture
In a large mixing bowl, add the squeezed kohlrabi and carrots, chopped onion and chives, beaten eggs, flour, garlic salt, Tony Chachere’s, Slap Ya Mama, Vegeta, plus a pinch of salt and black pepper.
Stir well until everything is evenly combined. The mixture should hold together. If it feels too wet, add a bit more flour.

Mix well with a spoon or your hands until everything is fully combined. The mixture should stick together but not feel overly wet. If it’s falling apart, add another teaspoon of flour.

4. Fry the Fritters
Pour about 2 tablespoons of oil into a large nonstick or cast iron skillet and heat over medium heat.
Once the oil is hot (you can test by dropping in a small piece and seeing if it sizzles), scoop about 2 heaping tablespoons of the mixture and place it into the pan. Use the back of a spoon or spatula to press the fritter down into a flat, round shape about ½ inch thick.

Cook 2 to 3 fritters at a time, giving them space. Let cook for 3 to 4 minutes on the first side without moving them. Flip carefully and cook another 3 to 4 minutes until both sides are golden and crispy.

5. Drain and Keep Warm
Remove the fritters and place them on a plate lined with paper towels to absorb excess oil.
To keep them warm while you finish the rest, place the cooked fritters on a baking sheet in a 200°F oven.

6. Repeat and Serve
Repeat with the remaining mixture, adding a little more oil to the pan between batches if needed.
Once all fritters are cooked, serve them warm with your favorite dip or sauce.