40g brown rice flour
2 tbsp nutritional yeast
1 tsp garlic powder
1 large kohlrabi
2-3 tbsp coconut oil, for frying
1 scallion, chopped, for garnish
Served with pesto
- In a large bowl, beat the eggs with the brown rice flour, nutritional yeast and garlic powder until well combined.
- Peel and coarsely grate the kohlrabi and add to the mixture, tossing to coat.
- Heat half of the coconut oil in a large skillet on medium-high heat (I cooked mine in two batches).Make three 9cm fritters, frying each side for 4-5 minutes until browned and crisp. Place onto a serving dish and fry the rest of the batter.
- Sprinkle with chopped scallions and pesto on the side.