Kohlrabi Flatbreads with Herb Salad and Yogurt

Crisp Fritters, Fresh Topping

Kohlrabi is mild, slightly peppery and juicy; raw, it brings to mind a cross between radish and broccoli. In this dish, the vegetable has two sides: once grated, it keeps the inside of the fritters tender, while the thin outsides turn golden-brown and crisp in the pan. Kohlrabi is most readily available in the Netherlands in late spring and summer, but it is often in shops for much of the year. Choose a firm bulb without soft spots. Smaller ones are usually easier to grate and may have a milder flavor.

The most important step is squeezing out the moisture. Grated kohlrabi contains a lot of water; if you leave it in, the fritters will be more likely to turn soft and may fall apart. Squeeze the grated kohlrabi firmly over the sink or in a clean tea towel. Then mix it with egg and flour: just enough to bind the strands, but not so much that the vegetable disappears into a doughy fritter. Press the portions thin in the pan. That way, the middle cooks through before the outside gets too dark. Use a spacious pan and give the fritters some room; otherwise, the temperature will drop and they won't cook as evenly.

The creamy yogurt softens the slightly peppery kohlrabi and provides a cool contrast to the warm fritters. Parsley and dill add green, fresh notes; lemon juice brightens the topping. Use firm, well-drained yogurt if possible, such as Greek yogurt. If it is very thick, stir in a teaspoon of water. Cucumber adds extra juiciness and crunch. Mix the salad just before serving so the salt doesn't draw too much moisture from the cucumber.

This is a contemporary lunch, not a traditional Turkish flatbread. The yogurt, herbs and lemon give the dish a Turkish-inspired flavor, while kohlrabi takes center stage in its own modern preparation. For a milder herbal flavor, you can replace some of the dill with extra parsley. A little mint works too, but keep the amount modest so the kohlrabi remains recognizable.

Serve the fritters as soon as they come out of the pan, topped with or accompanied by yogurt and cucumber salad. That way, the crisp contrast is at its clearest. They work well for a simple lunch with some extra raw vegetables, or as part of a table with other small dishes. Store any leftovers covered in the refrigerator and eat them within two days; reheat the fritters in a dry frying pan or oven so the edges crisp up again. Add the cold yogurt and salad only afterward.