WWW.FREI-STYLE.COMKohlrabi Parmesan Fries from the Air Fryer
Ingredients
For the kohlrabi fries
- 2 large kohlrabi (approx. 500 g (17.6 oz.))
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 50 g (1.8 oz.) grated parmesan
Equipment: Air fryer, Vegetable peeler, Sharp knife, Large bowl, Grater
Instructions
Prepare the kohlrabi
- 1.Trim a thin slice off the top and bottom of the kohlrabi, then peel generously until the tough outer layer is completely gone.
- 2.Cut the peeled kohlrabi into slices about 1 cm (1/2 inch) thick, then cut those into even sticks in a fry shape.
- 3.Finely grate the parmesan and set it aside.
Season
- 1.Put the kohlrabi fries in a large bowl and toss with the olive oil, garlic powder, paprika, salt and pepper until every stick is coated all over.
- 2.Dust the cornstarch over the top and toss again thoroughly. It settles around the fries as a fine, dry coating and is what gives them their crisp crust later.
Air fry
- 1.Preheat the air fryer to 200°C (392°F).
- 2.Add the kohlrabi fries loosely to the basket or tray of the air fryer – they should lie side by side and not be stacked. Cook in two batches if needed.
- 3.Cook the fries for 20 minutes, until golden brown and crisp. Give the basket a shake halfway through so they brown evenly.
- 4.Scatter the grated parmesan evenly over the fries and cook for another 5 minutes, until the cheese has melted and turned lightly golden.
Serve
- 1.Take the kohlrabi parmesan fries out of the air fryer and serve straight away – they are at their crispiest fresh from the basket.
- 2.A quick dip of mayonnaise stirred together with a little grated parmesan goes perfectly alongside.
Notes
Tip from my kitchen: cut the sticks as evenly as you can, otherwise the thin ones are already dark while the thick ones still have bite. The cornstarch is the real trick in this recipe – without it the fries turn soft instead of crisp, so don't leave it out. If you don't have an air fryer, the oven works too: about 20 to 25 minutes at 200°C (392°F) on a baking sheet, with the parmesan going on only in the last 5 minutes. They taste best of all with a simple dip of mayonnaise and grated parmesan – in our house the bowl is empty within minutes. And if you want them vegan, use dairy-free grated cheese or a few tablespoons of nutritional yeast instead of the parmesan.
Nutrition per serving: 300 kcal · 14 g protein