Hello lovelies, when my children hear the word "fries" they are at the table in seconds – and I use that shamelessly for this recipe. These kohlrabi parmesan fries from the air fryer look like fries, crunch like fries and disappear just as fast. Except that underneath there is a kohlrabi that would probably have sat in the fridge for another 3 days.
The whole magic lies in 2 small things. The first is a teaspoon of cornstarch, which I add along with the olive oil, garlic powder and paprika. It settles around every stick like a fine, dry coat – and that is exactly what turns into a crisp crust in the air fryer. Without it the fries still taste good, but they stay soft. The second small thing is space: the sticks have to lie side by side, otherwise they steam each other instead of roasting. Two batches beat one overcrowded basket every time.
After 20 minutes at 200°C (392°F) the fries are golden and crisp – and now comes the best part. The grated parmesan goes over the top, and the last 5 minutes are all it needs to melt and turn lightly golden. It wraps the sticks in little salty crusts and turns a vegetable snack into something everyone reaches for. Just one thing matters: serve them immediately, because fresh from the basket they are unbeatable.
Alongside, I simply stir some mayonnaise together with grated parmesan – it needs nothing more. If you love kohlrabi as much as we do, do try my kohlrabi salad with apple and carrot, my vegan lettuce wraps with tempeh, kohlrabi & hoisin and, if you would rather dip into something fresh than parmesan mayo, my Mediterranean guacamole with feta, olives and sun-dried tomatoes.
