Grate the potatoes and kohlrabi, and place in a sieve. Sprinkle with a little salt. Set aside for about 10 minutes to allow some of the water from the vegetables to be released.
2
Make ricotta cream in the meantime. MInce the garlic and add to a bowl, along with ricotta and sour cream. Season with salt and pepper.
3
Squeeze out some more liquid from the potatoes and kohlrabi before transferring to another bowl and mixing with an egg.
4
Melt butter in a frying pan and add a few tablespoons at a time of the potato mixture. Squeeze them into flat fritters in the pan. Cook on both sides until golden.
5
Bake diced bacon in the oven at 220 degrees celsius for about 15-20 minutes.
6
Serve the vegetable fritters with ricotta cream and crispy bacon. Top with chopped leeks and cherry tomatoes.
