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From nytimes.com

1 1/2 to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (we did almond flour)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed (we did olive oil)
Chili powder, ground cumin, curry powder or paprika to taste (we did smoked paprika)

Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.

Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.

When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.
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