Kohlrabi-Corn Fritters with Herbed Yogurt Sauce

Preheat oven to 300 degrees F.

Coarsely shred kohlrabi in a food processor fitted with a shredding disk or through the large holes of a box grater. (You should have about 3 cups shredded.) Place on a clean kitchen towel, gather up the edges and squeeze out as much liquid as possible. Combine eggs, corn, scallion, flour, 2 tablespoons basil, curry powder, baking powder, 1/2 teaspoon salt and cayenne (if using) in a large bowl; add the kohlrabi and stir just until combined.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using a scant 1/4 cup batter for each fritter, drop 4 fritters into the pan and flatten with a spatula into 2 1/2-inch patties. Cook until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet to keep warm in the oven. Reduce heat to medium and cook the remaining batter in 2 batches, using 1 tablespoon oil per batch.

Meanwhile, combine yogurt, cilantro, the remaining 1 tablespoon basil and the remaining pinch of salt in a small bowl. Serve the fritters with the herbed yogurt.