First, prepare the kohlrabi. Cut off the leaves and stalks, and then peel the vegetable. It can be quite tough, so I found that it was much easier to use a knife than a peeler. Once peeled, cut out any particularly tough areas, such as the root, and then grate the remaining flesh.

Squeeze the grated kohlrabi in kitchen paper to remove any excess moisture (don’t worry if you can’t get every last drop).

Peel and grate the carrots, and mix the two grated vegetables in a large bowl. Add the chopped spring onions and chives, along with the eggs, flour, and plenty of seasoning. Mix thoroughly.

Heat a couple of tablespoons of oil in a large frying pan. Once the oil is hot, turn the heat down just a touch and begin to add the fritter mixture. You'll need to cook the fritters in a few batches ­ I did about three in the pan simultaneously. Use about two heaped tablespoons of the mixture per fritter, and gently press it down so that the fritters don't end up too thick in the middle. Cook for around 3 minutes, until the underside is golden brown and crispy, and then carefully turn each fritter over with a flat spatula. Repeat with the other side.

When the fritters are ready, transfer them to a plate lined with kitchen paper to drain off any excess oil. If you want to, you can keep them warm in the oven while you cook the next few batches. You will probably need to add a touch more oil to the pan in between batches, to ensure that the fritters become golden brown rather than charring.

Serve warm.