Curried Kohlrabi Fries

 

It's the end of the 2018 growing season. We've had a number of hard frosts and a thin blanket of snow covers most of the ground, tucking in the plants for a long winter slumber. A few vegetables still linger in the garden, unable to completely let go of their will to thrive. Frost resistant plants like parsley, chervil, kale, swiss chard, brussels sprouts, and kohlrabi. 

 

For those who are unfamiliar with kohlrabi, it's a bulbous shaped vegetable with stems and leaves that shoot up towards the sky; I think it looks like a sea monster. They come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. The leaves, when young can be eaten too. The flesh is white, juicy, and irresistibly crunchy.

 

Up until recently I enjoyed kohlrabi best either raw or pickled, but now I'm all about the kohlrabi fry. This recipe has absolutely nailed the perfect combination of texture and flavour. The fries are coated in a savoury curry and chickpea mixture that gets fragrant and crisps up nicely in hot oil, the center of the fry stays snappy due to kohlrabi's natural crisp texture, and the yogurt dip brings a sour/creamy element to balance out the fat and salt of the fries. They're addictive!

 

 

Curried Kohlrabi Fries

 

Parsley-Yogurt Sauce

3/4 cup full fat plain yogurt

1 small clove of garlic, minced

2 Tablespoons minced parsley (or sub cilantro)

1 teaspoon honey

1 teaspoon extra virgin olive oil

pinch of salt

 

Curried Kohlrabi Fries

1 1/2 - 2 pounds kohlrabi, peeled

2 1/2 Tablespoons chickpea flour (can sub with all purpose flour but chickpea is best)

2 teaspoon curry power

1/8 teaspoon crushed red pepper flakes

pinch of salt

 

4 Tablespoons veg oil

 

Minced parsley or cilantro for serving

Flakey sea salt for serving

 

Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.

Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).

In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.

Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.

Serve with minced parsley or cilantro, flaky sea salt and the yogurt dipping sauce.

 

 

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