Skinny Kohlrabi Fries

07 Mar 2018
skinny kolrabi fries

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN

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Kohlrabi is from the cabbage family and looks a bit like a turnip. If you got a purple one, it looks a little bit like an alien but don't let that put you off! When eaten raw, its light and crispy and great in salads but it can also be cooked too. I've turned my kohlrabi into a skinny fries and seasoned them with chilli powder but the seasoning options are endless: cayenne Pepper, paprika, oregano etc  I'm going to try it with some finely chopped fresh rosemary next time!

Ingredients

  • 1 Kohlrabi roots with stems removed 
  • Flour (I used gram flour)
  • Salt 
  • Pepper
  • Chilli powder 
  • Vegetable oil

Method

1. With the wide tooth blade on a mandoline, grate the kohlrabi into thin strips or if you don't have a mandoline cut it into "fry-sized" batons. First, cut the root in half and then with each half, cut length ways into batons.

2. Add a cup of flour, a generous pinch of salt, pepper and chilli powder into a large mixing bowl. Add the kohlrabi to the flour and mix until everything is coated.

3. Use a heavy based frying pan, pour in the oil at least 1 cm deep and heat up until the oil shimmers. Add the kohlrabi in batches and fry until a crispy golden colour. 

4. Lift the fries out with a slotted spoon and place on a kitchen towel to soak up any excess oil. Give then a taste and adjust the seasoning if needed.