A beloved German root vegetable, kohlrabi is pressure-cooked until tender, grated, then bound with egg and grated cheese; almond flour keeps the patties low in carbohydrate before they are crisped in the air fryer. Serve them with plain yoghurt on the side.
Peel and cube the kohlrabi, then pressure-cook it in salted boiling water with the lid closed for 10 minutes. Once the pressure has fully released, open the lid, drain and let it cool slightly.
Grate the cooled kohlrabi and squeeze out the excess water with your hands. Add the egg, cheese, almond flour, thyme, salt, pepper and a pinch of nutmeg, mixing until smooth.
Shape the mixture into small patties, arrange them in the oiled air-fryer basket and cook at 200°C for 15 minutes, turning once, until golden. If you do not have an air fryer, bake them for the same time in an oven preheated to 200°C.
Do not crowd the fritters in the air-fryer basket, or trapped steam will keep them soft instead of crisp. Allergens: contains egg, dairy (cheese) and tree nuts (almond).
If you do not squeeze the kohlrabi thoroughly the mixture turns watery and the fritters can fall apart in the air fryer; salting the grated kohlrabi in a sieve for 10 minutes first draws out the moisture more easily.
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