Kohlrabi Fries

This recipe was shared with us by one of our CSA members, Erika.
She made a note for a slight change in the seasoning - The recipe calls for sprinkling on spices at the end but I found that just salt and pepper mixed into the flour at the beginning was all that was needed. The flavor of the kohlrabi was great.
Hope you enjoy!
http://cooking.nytimes.com/recipes/12350-kohlrabi-home-fries

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

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.