Julienne 1 kohlrabi and two spring onions (whites only). Add some gorgonzola (roughly crumbled) and an egg; combine well and make sure that cheese is well distributed. Add about half a cup of self-raising flour, then add enough milk to bring the mix to a fairly loose dough (pictured). Fry with a little butter to aid browning (the mix makes about four fritters of the pictured size).
The fritters pictured below are topped with sour cream mixed with capers, smoked trout and dill, with a little lemon juice for acidity.