4 to 6 medium-size kohlrabi
1 egg, beaten
3 tablespoons all-purpose flour
1/4 cup butter or margarine
1 small onion, finely chopped
1/8 teaspoon pepper
1/8 teaspoon marjoram

Trim kohlrabi of stems, peel, and then shred. Place in a medium size saucepan with enough water to cover. Bring to a boil, lower and simmer covered, for 10 minutes. Drain and cool. Mix kohlrabi, egg and flour in a large bowl.
Melt butter in a large skillet, add onions, and saute until translucent. Add kohlrabi mixture, sprinkle with pepper, and cook over medium heat until bottom is golden brown and crusty. Divide into quarter and turn each quarter over with a spatuala and brown on the other side. Serve hot.
4 servings
I think this originally came from Rodales Basic Natural Foods Cookbook now with a few twists.