Kohlrabi Schnitzel
A delicious vegetarian take on the classic schnitzel, using kohlrabi as the star. This modern classic offers a satisfying crunch and a tender interior, perfect for a meat-free meal.
🧂 Ingredients
- 2 large Kohlrabi
- 2 Eggs
- 100 g All-purpose flour
- 150 g Panko breadcrumbs(Panko breadcrumbs provide a crispier texture than regular breadcrumbs.)
- 100 g Butter
- 2 tbsp Vegetable oil(For frying, helps prevent butter from burning.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the kohlrabi: Peel the kohlrabi thoroughly, removing all the tough outer skin and any fibrous parts. Slice the kohlrabi into uniform rounds, about 1/2-inch (1.25 cm) thick. You should get about 8-10 slices from two large kohlrabi. Discard the tough outer edges.
⏱️ 10 minutes - 2
Blanch the kohlrabi: Bring a large pot of salted water to a rolling boil. Carefully add the kohlrabi slices and blanch for 3-5 minutes, just until they are slightly tender but still have a bite (al dente). They should not be mushy. Immediately drain the kohlrabi and plunge them into an ice bath to stop the cooking process. Drain well and pat them completely dry with paper towels. This step is crucial for a tender schnitzel.
⏱️ 8 minutes (including ice bath) - 3
Set up the breading station: Prepare three shallow dishes. In the first dish, place the flour seasoned with salt and pepper. In the second dish, whisk the eggs until smooth. In the third dish, place the panko breadcrumbs. Season the breadcrumbs with a pinch of salt and pepper if desired.
⏱️ 5 minutes - 4
Bread the kohlrabi: Working one slice at a time, dredge a blanched kohlrabi slice in the seasoned flour, ensuring it's fully coated. Shake off any excess. Dip it into the beaten eggs, letting any excess drip off. Finally, press the kohlrabi slice firmly into the panko breadcrumbs, coating both sides evenly. Place the breaded kohlrabi on a clean plate or baking sheet. Repeat with the remaining slices.
⏱️ 10 minutes - 5
Pan-fry the schnitzel: Heat the butter and vegetable oil in a large skillet over medium-high heat. The butter should be melted and shimmering, but not browned. Carefully place the breaded kohlrabi slices into the hot skillet, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for 4-6 minutes per side, or until the schnitzel is a deep golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 10-12 minutes - 6
Serve immediately: Once golden and crispy, remove the kohlrabi schnitzel from the pan and place on a wire rack or paper towel-lined plate to drain any excess oil. Serve hot.
⏱️ 1 minute
💡 Pro Tips
- ✓For an extra crispy coating, double-bread the kohlrabi: after the first breading, dip again in egg and then breadcrumbs.
- ✓Blanching the kohlrabi is essential to ensure it's tender inside before frying.
- ✓Serve with a classic remoulade sauce, lemon wedges, or a fresh green salad for a complete meal.
- ✓Ensure the frying fat is hot enough before adding the schnitzel to achieve a crispy, non-greasy crust.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Try this breading technique with other vegetables like celery root, cauliflower florets, or thick slices of eggplant.
- Add grated Parmesan cheese to the breadcrumbs for a cheesy twist.