Kohlrabi fries
By Martha Rose Shulman for New York Times Cooking – submitted by Judi, Carnegie Hill CSA Today’s recipe is a surefire way to impress your family – kohlrabi fries! And they are not deep fried, so you won’t be feeding your family too much fat. It’s a simple recipe, and a quick one, so you won’t get tied up in the kitchen all night.
Ingredients
- 1 ½ to 2 lb kohlrabi
- 1 TBS rice flour chickpea flour or semolina (more as needed)
- Salt to taste
- 2 to 4 TBS canola oil or grapeseed oil as needed
- Chili powder ground cumin, curry powder or paprika to taste
Instructions
- Click here for instructions (New York Times Cooking)
Notes
• The kohlrabi sticks can be cut several hours in advance and refrigerated until you are ready to fry them.
• If you really don’t want to fry these, they can be floured, brushed or sprayed with the oil and baked in the oven.