IN SEARCH OF: crazy good fries

This is Kohlrabi. It's technically a cabbage, but pan fry thick slices of this mild, sweet vegetable and you may never go back to the potato. Well, maybe not never... who could give up french fries?!
I was introduced to this strange looking orb when it appeared in our weekly CSA last year. Hmmm, I had never seen or heard of it before. I started researching recipes and tried a few ways to skin and cook this unusual little plant. None of the results were thrilling. So, this year, when it again appeared at the top of the basket, I went for the simplest preparation I could find. Fries!
And I'm so glad I did. They have a delicate, slightly sweet, vegetable taste with all the pleasure of a crisp fried exterior. Dip each tasty stick into the chili aioli and you'll be hooked. I was.

Kohlrabi Fries + Chili Pepper Aioli  (recipe adapted from New York Times)

1.5 lbs kohlrabi

3 tbs flour

sea salt, pepper

2-6 tbs canola oil, as needed

chili powder

1. Peel kohlrabi and cut into thick sticks .5 inches thick and 2 inches long

2. In a heavy skillet (cast iron!) heat oil on medium-high heat.

3. Place flower in a bowl and season with salt and pepper. Toss kohlrabi sticks to coat.

4. When oil is hot, you will see the surface ripple, carefully add sticks in batches. Don't crowd them. These guys like some room around them to get nice and crispy. Brown 2-3 minutes and them turn them over. Crisp on other side until prettily crisp all the way around about 5 minutes.

5. Be sure the pan has enough oil, if not throw a bit more in. Crisp another batch until they are all done.

6. Drain on paper towel.

7. Sprinkle with chili powder.

Serve hot with aioli.

Chili Pepper Aioli

1/4 cup mayonnaise

1 tbs chili powder

mix and serve with kohlrabi fries...preferably outdoors during sunset.

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