Kohlrabi Home Fries Recipe (2024)

By Martha Rose Shulman

Kohlrabi Home Fries Recipe (1)

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

  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.

Ratings

4

out of 5

479

user ratings

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Private Notes

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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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Kohlrabi Home Fries Recipe (2024)

FAQs

Do you peel kohlrabi before cooking? ›

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

How do you fry kohlrabi? ›

Cut the kohlrabi into quarters or sixths and then cut into 1cm slices. Heat the oil in a large non-stick frying pan over a medium heat. Once hot add the kohlrabi in a single layer and cook until caramelised on the outside and tender in the middle.

What is the best way to eat kohlrabi? ›

This versatile vegetable can be roasted, steamed, stir-fried, or puréed in a soup. For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar​ for increased sweetness.

What does kohlrabi taste like cooked? ›

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems.

Should you refrigerate raw kohlrabi? ›

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices.

What are the benefits of eating kohlrabi? ›

Kohlrabi is a cruciferous vegetable with a bulb shape and is related to the cabbage family. Kohlrabi has numerous nutritional benefits, including high fibre, potassium, vitamins C, and beta carotene. These nutrients promote weight loss, boost gastrointestinal health, build immunity, and manage blood pressure.

Why is my kohlrabi bitter? ›

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors.

Can I freeze kohlrabi raw? ›

Freezing: Cut off tops and roots and wash well. Slice ¼-inch thick or dice into ½-inch cubes. Blanch diced or sliced kohlrabi in boiling water for 1 to 2 minutes. Pack in containers, leaving ¼ inch head space.

Is kohlrabi a laxative? ›

Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).

Is kohlrabi inflammatory? ›

A study by Jung et al. in 2014 showed that the green and purple-red kohlrabi varieties have flavonoids and phenolics compounds that act as anti-inflammatory agents. The kohlrabi extracts also inhibit the production of compounds that are involved in inflammatory processes.

Can you eat too much kohlrabi? ›

Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.

What is the closest vegetable to kohlrabi? ›

Broccoli stems are my favorite substitute when I can't find kohlrabi at the farmers market. Both broccoli and kohlrabi are in the brassica family (cabbage family), and have a similar flavor and texture. Plus, you get broccoli stems for free when you buy a full broccoli crown, so using it is a total win-win.

What is kohlrabi called in English? ›

Kohlrabi (German: [koːlˈʁaːbi]; pronounced /koʊlˈrɑːbi/ in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage.

Can you eat raw kohlrabi? ›

Kohlrabi Basics

The bulb kind of tastes like broccoli stems (my favorite part of broccoli!) It doesn't have to be peeled, but the peel can be tough so I usually do. You can eat it raw in slaws and salads, as well as roasted and stir-fried.

Can you eat the skin of kohlrabi? ›

I recommend that you do peel kohlrabi, since it's surrounded by such a tough outer layer. Plus, it's good to remove any damaged or bruised areas before eating. However, kohlrabi skin is edible, so it's up to you if you want to peel it.

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