Kohlrabi Home Fries

By Martha Rose Shulman

Published March 5, 2012

  • Andrew Scrivani for The New York Times
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Total Time
About 30 minutes
Rating
4(530)
Comments
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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

  • 1 ½ to 2 pounds kohlrabi

  • 1 tablespoon rice flour, chickpea flour or semolina (more as needed)

  • Salt to taste

  • 2 to 4 tablespoons canola oil or grapeseed oil, as needed

  • Chili powder, ground cumin, curry powder or paprika to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 116 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 338 milligrams sodium; 3 grams protein; 4 grams sugar

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

  1. Step 1

    Peel the kohlrabi and cut into thick sticks, about ⅓ to ½ inch wide and about 2 inches long.

  2. 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.

  3. 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.

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Ratings

4 out of 5
530 user ratings
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Comments

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.

GambaGirlICT

Can this be done in a hot oven?

Condiment queen

If it's bland, you aren't adding enough salt. Also, add a squeeze of lemon or lime over the finished product.

jhtvermont

This can also be made with almond flour, avocado oil and baked at 220 C for about 25 mins.

Hailey

What are the best substitutes for these flours?

MM

Suggestion on whether it can be done in the air fryer? How long?

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