Cut the leaves off of the kohlrabi and peel the bulb. Peel two carrots.
Shred the kohlrabi, carrots, and onion in a food processor. Squeeze the shredded vegetable using a tea cloth or your hands to remove as much moisture as possible.
Add shredded mix to a medium size bowl with eggs, salt, and old bay. Mix to combine.
Place oil in a large skillet, enough for 1/4-inch depth. Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
For the avocado cream dipping sauce
Mix the avocado, sour cream, parmesan cheese, lime juice, and salt to make the avocado cream.
Serve fritters with avocado cream. Note, fritters are best eaten warm the day of making; they don't save well.