KOHLRABI FRIES WITH SPICY MAYO

Inspired by Martha Rose Shulman in the NY Times

These are really good, whether you cook them a little longer and let the kohlrabi soften or leave them fairly crunchy. The spicy mayo is not essential since the fries are tossed in a spice mix as well, but it’s very good.

Serves 4-6

Ingredients:

About 2 lbs kohlrabi, peeled and cut into thin batons

1/4 cup semolina flour (or rice flour)

1/2 teaspoon sea salt

3 tablespoons olive or sunflower oil, divided

1 teaspoon ground cumin

A few pinches of cayenne

1/3 cup mayonnaise

2 teaspoons Sriracha (or other hot chili sauce)

Directions:

Mix the semolina flour and salt in a bowl or deep plate. Toss about half the kohlrabi batons, or however many you can fit in a single layer in the pan, in the salted semolina.

In a small bowl mix the cumin and cayenne.

Heat 1 1/2 tablespoons oil in a large, heavy skillet until hot. Carefully put the coated batons in the hot skillet and fry over high to medium-high heat for about 2-3 minutes and when deeply browned, turn them with tongs. Fry until the second side is well-browned and crisp and the kohlrabi have softened a bit. Put them on a plate or platter and sprinkle with the spice mixture.

Wipe out the pan and repeat process with the remainder of the kohlrabi.

Mix the mayonnaise and Sriracha together in a small bowl. Serve the hot fries with the spicy mayo.