For Seasoned Flour Mix
Peel and cut Kohlrabi into ¾-inch thick fries (a fry making machine can be used or cut by hand). Place Kohlrabi fries into a saucepan and cover with cold milk. Bring milk to a gentle simmer and cook until tender, about 12 minutes. Allow the fries to cool in milk.
Transfer the fries to buttermilk and store in the buttermilk until ready to use, up to 3 days.
Preheat fryer at 370°F.
In a bowl, combine all of the seasoned flour mix ingredients and mix thoroughly.
Dredge the Kohlrabi in the seasoned flour ensuring a liberal coating.
Place directly into hot oil and cook until golden.
Serve immediately with a dip (Romesco, Chimi Churi, Charmoula, flavored Aioli, etc).
Prepared by: Chef Tony Baker for Mann Packing Co.