Constantly on the lookout for the perfect kohlrabi recipe? Look no further than this delectable side dish of fried kohlrabi spears with a pungent garlic parsley topping. Reminiscent of the garlic-soaked fries you might find at a baseball game, this recipe is almost too good to be true. Your family and guests won't actually believe they're eating kohlrabi.
Kohlrabi is not a glamorous vegetable. It's not pretty and elegant like asparagus or artichokes and isn't trendy like kale or ramps. But, kohlrabi's mild flavor makes it an ideal and healthier substitute for potatoes.
Thin spears of this mild vegetable are flash fried in safflower oil, drained and tossed with a pre-made garlic parsley mash for a decadent side dish. If you're cooking for a large group you can fry the spears hours before you serve and simply crisp them up under the broiler for two minutes when your guests arrive.
The Best Fried Kohlrabi Recipe with Garlic and Parsley
From the Organic Authority Files
Make the garlic parsley mixture at least one day before so the garlic flavor mellows out. Crush two cloves of garlic in a press and store in a small jar with the parsley and olive oil for at least 8 hours in the refrigerator.
Peel the kohlrabis and cut into thin spears. In a skillet, heat 1/2 cup of safflower oil over medium-high heat. Fry the kohlrabis in single-layer batches for about 3 minutes. Turn constantly with tongs so that all sides are cooked to a deep golden brown. Drain on a plated lined with paper towels and repeat until all the vegetables are cooked. Toss with the garlic parsley mixture and serve immediately.
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Photos by Ally-Jane