Preheat the oven to 250˚F. Using the large holes on a box grater, grate the kohlrabies and potato. Alternatively, you can use the grating attachment on a food processor to do the same thing. Transfer the grated vegetables to a dish towel, wring out any moisture, then put them into a bowl.

Add the onion, dill, parsley, salt, and flour to the grated kohlrabi mixture. Stir in the eggs and mix until everything is well incorporated.

Heat the grapeseed oil in a large skillet over medium-high. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2 or 3 more fritters to the pan. Cook this batch of fritters until they're golden brown and crisp, 3 to 4 minutes per side. Drain them on a paper-towel-lined plate before transferring the to a baking sheet to keep them warm in the oven while you finish making all the fritters.

Serve the fritters with the sauce and enjoy.