Kohlrabi Fritters (Pulpetti) with Broad Beans
3 kohlrabi bulbs grated
1 onion grated
2 cloves garlic chopped
200 grams broad beans skins removed and chopped
Small bunch parsley chopped
10 tablespoons grated parmesan cheese
6 eggs lightly beaten
Salt and pepper
Olive oil for frying
Place the kohlrabi, onion, garlic and broad beans in a large medium mesh strainer (you may need to do this in small batches).
Squeeze out as much excess liquid as you can and place the vegetables in a separate bowl. You can use the liquid in a soup.
Once you have finished squeezing all the liquid out from the vegetables add in the parsley, cheese and 3 beaten eggs.
Season with some salt and pepper.
Mix well together.
Now take a medium sized handful of the mixture and form into a flat ball.
Dip into the remaining beaten egg and then dip into the semolina.
Fry in a pan with a shallow amount of olive oil on medium heat.
Fry on each side for about 8 minutes until golden brown and cooked through.
Serve warm or cold.