Wash the summer squash, and wash and peel the kohlrabi. Grate all vegetables into a colander and sprinkle liberally with sea salt. Let drain to get the moisture out, about 10 minutes. Squeeze extra moisture out with your hands.

Finely chop the scallion and garlic scape; I used one of each in this recipe, but of course you can add more to taste.

Combine the flour and eggs into a bowl to make the batter. You want the batter slightly thick because the vegetables will still carry moisture. Add seasoning of your choice - definitely salt and pepper, but you can vary the seasoning according to taste. Personally I love a pinch of cumin and some celery salt, and I may also add turmeric. Curry powder would be delicious, too, or maybe some cayenne pepper for an extra kick.

Combine the zucchini, kohlrabi, scallion and garlic scape with the batter. Add fresh chopped herbs. Dill, parsley and mint are especially delicious.

Heat the oil in a frying pan. Add about 2 tbsp of batter to the pan. Flatten the fritters slightly with a spatula and fry them about 3 minutes on each side, until lightly browned.

Delicious served with yogurt or sour cream, or just by themselves.

Recipe developed by Claudia Caryevschi

Makes 12-15 fritters.