It is spring and the farmers' markets are abundant with herbs like wild chicory, wild asparagus, common mallow, rumex, curly dock, foxtail lily, golden thistle and many many more.. Usually these herbs are blanched or sauteed and served with garlic and olive oil or yoghurt is added on top. Herb fritters , herb böreks are made from these beautiful wild herbs or simply they are added to egss to make herb omlets. I especially like meadow parsley(corky-fruited water- dropwort) which we call goose feet in Turkish. The sweetness of kohlrabi goes well with the bitter onion-parsley like flavour of the meadow parsley. —Gamze Mutfakta (Piper Nigrum)
flour+ if it needs more
meadow parsley (or parsley)
fresh kashar cheese (or yellow cheese that is not aged)
Peel the kohlrabi and potato. Grate and mix them in a large mixing bowl.
Add eggs and mix to combine. Add flour and milk to make a batter. Season with salt and pepper.Add chopped meadow parsley.
Add oil in a large skillet that is just about 1-1.5 cm high.Heat oil to medium-high heat . When oil bubbles when you dip your wooden spoon add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.
If you want a perfect circle you can put round metal molds in oil and cook the fritters in them. When one side is done simply lift the molds and turn the fritters.
Control the heat often and check the doneness. Turn when golden. If they are browning too fast turn your heat down.
Drain on paper towel . Put some salt on top add chopped chives. You can serve them with a dipping sauce made with Turkish Yogurt and chopped wild chervil drizzled with olive oil on top.