Kohlrabi Home Fries
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds kohlrabi
- 1tablespoon rice flour, chickpea flour or semolina (more as needed)
- Salt to taste
- 2 to 4tablespoons canola oil or grapeseed oil, as needed
- Chili powder, ground cumin, curry powder or paprika to taste
Nutritional analysis per serving (6 servings)
116 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 3 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the kohlrabi and cut into thick sticks, about ⅓ to ½ inch wide and about 2 inches long.
- Step 2
Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
- Step 3
When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
- Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.
Private Notes
Comments
These kohlrabi fries are incredibly delicious, with great texture as well. Try this: Cut kohlrabi ~ 5/16" thick and 1" wide. Dredge in ~ 2/3 rice flour, 1/3 kosher salt, more than the 1 Tb called for in the recipe. Fry quickly in a little canola oil until nicely browned, which leaves the interiors of the fries with a bit of crunch. They are so good we don't even bother to use the chili powder, cumin, etc. Still good the next day, cold.
Can this be done in a hot oven?
If it's bland, you aren't adding enough salt. Also, add a squeeze of lemon or lime over the finished product.
What are the best substitutes for these flours?
Suggestion on whether it can be done in the air fryer? How long?
It’s like making lemonade out of lemons…the recipe is great but kohlrabi? Not so much…
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