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Kohlrabi Fries

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Kohlrabi Fries

The perfect kohlrabi fries recipe with a picture and simple step-by-step instructions.

  • 500 g Kohlrabi fresh
  • 500 ml Oil
  • Salt
  • Garlic powder
  • Remoulade
  1. I love kohlrabi whether it’s raw, cooked or baked. Now I’ve tried deep-frying. Inspired by fries, I thought I had to make it with kohlrabi too. It’s like every recipe, you have to like it or not, but if you don’t try it, you won’t know either.
  2. Peel the kohlrabi, first in slices and then in pens. In a saucepan I heated a tasteless OIL & in this oil I deep-fried the kohlrabi sticks until they turned golden yellow. Why in a pot? I don’t have a deep fryer!
  3. With a slotted spoon I fished the fried sticks out again and sprinkled them with salt and a little garlic. I didn’t serve it with majo but with remolade. I think that gives a finer taste.
  4. It should be noted that kohlrabi fries are not quite as firm as normal fries made from potatoes. This may not be what you expect for the very spoiled, but we know that tastes are different & you can’t please everyone. I liked it but I’m also an omnivore 😉
  5. Maybe it’s a slightly different way of introducing kohlrabi to children, maybe!
Dinner
European
kohlrabi fries

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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