Kohlrabi French Fries
How do savory, salty keto french fries made in pure beef fat sound to you? The secret ingredient is an obscure cabbage-related vegetable called kohlrabi.
Servings Prep Time
4servings 20minutes
Cook Time
5minutes
Servings Prep Time
4servings 20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Peel the kohlrabi liberally, especially if you got really large ones. They can get kind of woody under the skin and that isn’t good eats. You may want to get more than you think you need for this reason. You won’t know what kind of kohlrabi you got until you get it home and under the knife.
  2. Cut the kohlrabi into 3/8″ to 1/2″ fries and set aside.
  3. Heat your beef fat or oil to 335 degrees. If you are an experienced deep fryer, you may note how that seems a little low. Kohlrabi browns very rapidly and so we keep the temperature down a bit so that they cook through by the time their exterior is golden brown and delicious.
  4. Fry the kohlrabi in small batches, starting very small at first. There is more water content in them than a potato, and it might shock you how much the oil will bubble up. Remove the fries to a paper towel covered plate. Salt and consume immediately as their crispness does not last long due to moisture content.
Recipe Notes

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.