Air Fryer Reference
Kohlrabi
veggie · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 18 min
- one large or two small bulbs (~3–4 cups cut)
- Shake at
- 9 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Done when the fries or cubes are tender through the middle with golden, crisp edges. Shake the basket at the halfway mark so they brown on all sides. Pull them while they still hold their shape — kohlrabi turns mushy if you push it well past tender. No internal temperature to hit; go by tenderness and colour.
Oil & seasoning
Yes — toss the pieces with a little oil so the edges crisp and brown rather than drying out in the dry heat.
Season with: Garlic-Parmesan: olive oil, garlic, and grated Parmesan tossed on in the last few minutes., Cajun: a Cajun or chili spice blend for spiced kohlrabi fries., Ranch: dry ranch seasoning for a tangy, herby low-carb fry., Lemon-herb: olive oil, lemon zest, thyme or dill, salt, and pepper..
Watch out for
- Peel deep — kohlrabi has a tough fibrous skin and a woody layer just beneath it; take both off down to the pale, tender flesh or the pieces stay stringy.
- Cut into uniform fries or cubes so they cook at the same rate; uneven pieces leave some hard while others overcook.
- Keep the pieces in a single layer and shake the basket halfway; crowding steams them instead of crisping the edges.
- Use a light toss of oil — too little and the edges dry out, too much and they go soggy.
- Don't overcook to mush — kohlrabi is best pulled while it's tender but still holding its shape.