Kohlrabi Fries

Kohlrabi Fries

Just like Canola, kohlrabi is also from the cabbage family. Kohlrabi fries pair well with eggs or a crisp green salad. Its crispy crunch also makes for a great snack for dipping! So go ahead, include kohlrabi in your #MoreVeggiesMonday and get your crunch on!

  • Ingredients

    3 medium kohlrabi (3)

    1/4 cup canola oil (60 mL)

    1/2 tsp salt (2 mL)

    1/2 tsp pepper (2 mL)

    1/4 tsp paprika (1 mL)

    2 Tbsp all-purpose flour (30 mL)

    1 egg, lightly beaten (1)

    1/4 cup bread crumbs (60 mL)


  • Directions
    1. Wash and peel kohlrabi. Slice each kohlrabi into ¼ inch (6 mm) thick slices horizontally, about 4-6 slices per kohlrabi.
    2. Bring large pot of water to boiling. Add kohlrabi slices and bring water back to boil. Boil kohlrabi for 3 to 4 minutes until fork tender but not too soft. Remove from boiling water with slotted spoon and cool in ice cold water for 2 minutes to stop kohlrabi from cooking further. Using a paper towel, remove excess water from slices. Cut into fries.
    3. Combine spices in small bowl then sprinkle on both sides of kohlrabi slices.
    4. Set up breading station – flour, egg, bread crumbs. Using all three stations, in this order, will ensure the coating sticks to the kohlrabi.
    5. Dredge kohlrabi fries in flour; shake off excess. Dip in egg then coat with bread crumbs. Set aside until all slices have been breaded.
    6. In large fry pan, heat 2-3 Tbsp (30-45 mL) oil over medium high heat. Add 3 to 4 slices of kohlrabi to pan; avoid crowding pan. Fry each side until golden brown, about 3 minutes per side.
    7. Repeat with remaining fries, adding more oil as needed. Keep slices warm in a 200° F (100°C) oven.
    8. Serve and enjoy.

Nutritional Analysis

Serving Size
12-18 fries
Total Fat
8 g
Saturated Fat
0.8 g
24 mg
103 mg
24 g
2.2 g
1 g
2.4 g
205 mg

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