Kohlrabi Fries with Cilantro Yogurt Dipping Sauce
For the Fries:
  • 4 bulbs kohlrabi
  • 1/2cup flour
  • Dash of salt and freshly ground black pepper
  • 1 egg*whisked
  • 2cups panko breadcrumbs
  • 1/4cup vegetable oil
For the Dipping Sauce:
  • 1/3cup Greek yogurt
  • 1/3cup fresh cilantro
  • 1tablespoon brown mustard
  • 1teaspoon red pepper flakes
  • saltoptional- to taste
  1. Bring a medium-size pot of water to boil. Peel the kohlrabi bulbs and boil whole until a fork can pierce through to the center with minimal resistance.
  2. While the kohlrabi is boiling, blend together the yogurt, cilantro, mustard, and red pepper flakes in a blender or food processor, or with an immersion blender. Season with salt to taste. Scoop into small ramekins for dipping.
  3. Let the bulbs cool, then slice into 1/2- to 3/4-inch thick strips.
  4. Heat the oil in a skillet on the stove over medium-high heat. Dredge the kohlrabi slices in flour that has been seasoned with a dash of salt and papper, egg, and breadcrumbs. Then fry until brown and crispy, about 2 minutes on each side.
  5. Let cool on a paper towel drain off any excess oil. Serve with the dipping sauce on the side.