Simple, delicious and perfectly spiced.

Curried Kohlrabi Fries

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 15 minutes  |  Serves: 4


Cilantro-Yogurt Sauce

  • 3/4 cup full fat plain yogurt
  • 1 small clove of garlic, minced
  • 2 Tablespoons minced cilantro
  • 1 teaspoon honey
  • 1 teaspoon extra virgin olive oil
  • pinch of salt

Curried Kohlrabi Fries

  • 1 1/2 – 2 pounds kohlrabi, peeled
  • 2 1/2 tablespoons chickpea flour (can sub with all purpose flour if need be)
  • 1 teaspoon good quality curry powder
  • 1/8 teaspoon crushed red pepper flakes
  • pinch of salt
  • 4 Tablespoons peanut oil
  • Minced cilantro for serving
  • Flakey sea salt for serving


  1. Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.
  2. Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).
  3. In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.
  4. Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.
  5. Serve with minced cilantro, flakey sea salt and the yogurt dipping sauce.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

Partnering with local, organic farmers to deliver fresh produce, meat, dairy and more throughout Greater Atlanta.

About Us

All Recipes