Curried Kohlrabi Fries

Curried Kohlrabi Fries

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 15 minutes  |  Serves: 4

Cilantro-Yogurt Sauce

• 3/4 cup full fat plain yogurt
• 1 small clove of garlic, minced
• 2 Tablespoons minced 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 if need be)
• 1 teaspoon good quality curry powder
• 1/8 teaspoon crushed red pepper flakes
• pinch of salt
• 4 Tablespoons peanut oil
• Minced cilantro for serving
• Flakey sea salt for serving

1. Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.
2. Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).
3. In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.
4. 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.
5. Serve with minced cilantro, flakey sea salt and the yogurt dipping sauce.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.