1 1/2 to 2
pounds kohlrabi
1 tablespoon
rice flour, chickpea flour or semolina (more as needed)
Salt to
taste
2 to 4
tablespoons canola oil or grapeseed oil, as needed
Chili
powder, ground cumin, curry powder or paprika to taste
Instructions:
1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch
wide and about 2 inches long.
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. 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.
No comments:
Post a Comment