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1
Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
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2
Heat the oil over medium-high heat in a heavy skillet (cast iron is good).
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3
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.
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4
When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded.
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5
Cook on one side until browned, about 2 to 3 minutes.
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6
Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes.
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7
The procedure should take only about 5 minutes if there is enough oil in the pan.
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8
Drain on paper towels, then sprinkle right away with the seasoning of your choice.
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9
Serve hot.
