Mix all the ingredients for the yogurt sauce in a bowl. Refrigerate until ready to use.

Peel the kohlrabi and then shred it into a colander. Once it is totally shredded push out the excess water. Set aside.

In a medium bowl combine the eggs, panko, scallions, garlic scapes, salt and pepper. Mix well.

Add the kohlrabi to the egg mixture and mix well to combine.

Heat 1-2 Tablespoons olive oil in a large skillet over medium high heat. Add 2 tablespoons of kohlrabi mixture and flatten in the pan. You can make 3 or 4 fritters at a time. Heat for 4 minutes per side or until golden brown.

Remove from pan and add 1 tablespoon oil. Repeat with remaining fritters.

Serve hot with yogurt sauce.