Peel the bulb-like stem of the kohlrabi, being sure to remove all the fibrous outside until you get to the juicy crisp portion of the stem. Cut into thick sticks, about 1/2 inch wide and about 2 inches long.
In a heavy skillet, place flour in a large bowl, season with salt and pepper, if desired, and quickly toss the kohlrabi sticks in the mixture to lightly coat. Carefully add the kohlrabi to the heated oil in batches to avoid overcrowding. Cook for 2-3 minutes on each side or until golden brown, turning only once. Drain on paper towels, and immediately sprinkle with garam marsala or seasoning of your choice. Serve hot. Makes 5 servings.
Approximate Nutrient Analysis per serving (based on 4 tablespoons oil and not including salt to taste):
120 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol,10 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g sugar, 1 g protein