For the yogurt sauce:

• ½ cup labneh (Greek yogurt)
• ½ cup crème fraîche or sour cream
• 2 fresh garlic cloves, crushed
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• ½ tsp salt
• ½ cup parsley leaves, chopped
• 2 cups cilantro leaves, chopped

For the fritters:

• 3 leeks sliced, washed and dried
• 4 shallots, finely chopped
• 2/3 cups extra-virgin olive oil
• 4 tbsp unsalted butter
• 2 cups kohlrabi, shredded
• ¾ cup AP flour
• ½ cup feta cheese, crumbled
• 3 tbsp chopped dill
• 3 tbsp chopped parsley
• 3 tbsp chopped mint
• ¼ cup grated Parmigiano-Reggiano
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 eggs
• 1 tbsp baking powder
• 1 red chili, seeded and sliced
• 1 tbsp lemon juice