I don’t always leave notes, as the procedure usually stands for itself in my recipes. I thought it was important to do so here because there are a lot of ways kohlrabi are different than potatoes. This affects the prep and procedure necessary to get a good result.
You will want to buy a lot more than you think you will use. The outer skin can be thick and fibrous, so that all needs to go. Don’t discard the leaves, though. You can eat them like you would any other deep greens.
Remember to pay attention to the size of your raw fries. There is more water in kohlrabi, so your fries will contract a lot during cooking. It’s easy to end up with fries that are too small (as I did) if you don’t start big enough.
Fry smaller batches than you think you need to earlier on. The excess water causes problems here, too. It will bubble up much more than you might expect and that can lead to cooktop grease fires. Standard deep frying safety protocol applies here just as it does anywhere else.
Watch the temperature of your oil. The fries are very temperature sensitive. I actually use an infrared gun thermometer so I am not poking around in hot oil constantly.
Be prepared to eat the fries as soon as they are cool enough. As I already stated, their moisture content is high and they will waterlog a lot more rapidly than potato fries.