Kohlrabi Home Fries
Adapted from NYT Cooking
What to do with Kohlrabi after you have finished snacking on them with peanut butter…
Ingredients
1½ to 2 pounds kohlrabi
1tablespoon flour (more as needed)
Salt to taste
2 to 4 tablespoons lard, canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste
Instructions
- Peel the kohlrabi and cut into thick sticks, about ⅓ to ½ inch wide and about 2 inches long. Save the greens for a kale type salad or to use in any recipe that calls for collard greens.
- Heat the lard/oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
- When the lard/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.
