Kohlrabi Latkes

What on earth does one do with that strange, Sputnik-like root, kohlrabi, when it turns up in your veg box?  In the past, I have braised it with butter, stock, garlic and lots of herbs and lemon juice, and I've also made it into a slaw, by finely shredding and mixing the raw veg with spring onions in a herby mayo.  But this is definitely the nicest way - let's face it, anything is improved by being fried!  (except, perhaps, a Mars bar, as my compatriots do in Scotland......hmmmm).  Anyway, grate the peeled kohlrabi and mix with a small egg, a tablespoon of plain flour, a clove of garlic, crushed, the zest of a lemon and plenty of salt and black pepper.  Heat a centimetre of oil (sunflower or rapeseed) in a non-stick pan, and fry dessertspoons of the mix, pressed flat, keeping the heat on the high side.  Turn after a minute or so once lovely and golden, and when done, lay out on several sheets of kitchen paper to blot excess fat.  Eat straight away or reheat in a single layer on a baking sheet and serve with poached eggs and a watercress salad for a lovely lunch or light supper.