By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 4(479)
- Notes
- Read community notes
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.
Featured in: Kohlrabi: A Dinner Ally in Disguise
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Ingredients
Yield:4 to 6 servings
- 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
Ingredient Substitution Guide
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.
Tip
- Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.
Ratings
4
out of 5
479
user ratings
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Cooking Notes
GambaGirlICT
Can this be done in a hot oven?
David
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.
Condiment queen
If it's bland, you aren't adding enough salt. Also, add a squeeze of lemon or lime over the finished product.
Stew
Can I use all purpose flour? I don’t have the other types on hand
Mariangela
It’s like making lemonade out of lemons…the recipe is great but kohlrabi? Not so much…
AmyW
We made this with AP flour and cooked in the deep fryer. Worked perfectly. Not the most exciting thing but used an item we had and didn’t know what to do with!
Bill
If you were expecting something akin to French fries, better go back to potatoes.
Bruce L
Used gluten free baking flour and many seasonings. Gochugaru was fav.
Foodie From Oz
I used avocado oil and arrowroot for coating, then smoked paprika, chilli powder, garlic powder & celtic salt for seasoning. Then baked in a hot oven. Delicious!
Stew
Can I use all purpose flour? I don’t have the other types on hand
barbA
Time to fry took a little longer. Watery texture inside ... it seems that kohlrabi is begging not to be prepared in such a way but instead served in a cold salad, refreshingly. Anything can be fried and seasoned, but should it be? And, yes, you can do this in the oven.
Sufti
We had an overabundance of kohlrabi from our farm share. I made three batches: chipotle chili, coriander and paprika and cumin and coriander. Well received, crunchy with a nice crust. Adding the lime is a great idea.
Sarah
Can this be done in an air fryer?
Richard
Just made these and they were a hit, even with the not so adventurous eaters. For flavor we used a Cajun mix. I cut them thicker than recommended and so they were still a bit crunchy on the inside. That was fine by me, but next time cut thinner or maybe blanch for a minute before flouring.
Emily
So easy and so tasty!
David
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.
Condiment queen
If it's bland, you aren't adding enough salt. Also, add a squeeze of lemon or lime over the finished product.
Dennis
Bland as other's insisted, heavily season this dish.
Bess
I love this I have my own home grown and it is very tasty
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