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Thanks to CSA member Syneva:

2 zucchini, 1 finely chopped and 1 grated
1 small onion, chopped or 1/2 cup green onion
3 eggs, beaten
1/2 cup grated sharp cheddar cheese
1 cup all-purpose flour
1 cup cornmeal
3 cloves garlic finely minced
1/2 tsp. garlic salt
1/4 tsp. salt
pepper to taste
2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 cup fresh basil chopped (you could also try cilantro)
vegetable oil for frying

In a large bowl, mix together the zucchini, onion, eggs, chesse, all spices, adding in flour and cornmeal last.

Heat about 1 Tablespoon of vegetable oil in a large skillet over medium heat.  Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula.  Turn fritters over when the center appears dry.  Cook on the other side until golden brown.  Set aside and keep warm.  Add more oil to skillet as needed, and continue with remaining batter.  It is essential that all fritters are cooked immediately after stirring in flour or the batter will get glutinous.

The place I found this recipe makes it sound like a taste of pure bliss.  She will no longer eat Kohlrabi any other way:

4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste

1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. Cut the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.

Makes 6 portions.

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