Peel the kohlrabi and carrots. Halve the paprika, remove the stalk, seeds and partitions with a knife, rinse halves briefly under running water and allow to drain. Drain the corn and let it drain as well.
Grate the vegetables (except for the corn) either with the grater of the food processor or by hand into medium-sized pieces in a large bowl. Mix in the corn and a little sea salt. Cover and let rest for about 20 minutes.
In the meantime, mix the ingredients for the dip in a small bowl with a whisk. Put aside.
After the rest period, the vegetables have drawn a lot of water. So now put the vegetables in a diaper and wring them out thoroughly. If you don`t have a diaper, you have to wring it out with your hand as best you can. There should really only be minimal liquid in the vegetables.
Then mix whole wheat flour, eggs, freshly ground pepper and freshly grated nutmeg evenly into the vegetables.
Heat 1 teaspoon of oil in a non-stick pan over medium heat. Remove a little from the vegetable dough with the help of one or better two tablespoons and put small blobs in the pan. Press these flat with the spoon, so that small cakes / buffers result. As soon as the lower side is golden brown, turn the pancakes and fry from the second side. When they are ready, you put them on a heat-resistant plate or plate and put them in the oven at around 30 degrees.
Just as you baked the first buffers, you now process the remaining oil and the remaining vegetable dough in portions.
Serve the vegetable fritters warm with the dip! Serve with a fresh salad if you like.
Modification:
You can also mix 1 grated onion into the batter. Or use other vegetables such as zucchini.
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