Kohlrabi Schnitzel is a delicious vegetarian twist on the classic schnitzel. This dish uses kohlrabi, a vegetable with a mild, slightly sweet flavor and a crisp texture, as the star ingredient. Breaded and seared until golden, it’s perfect for a light lunch or dinner. It’s easy to make and pairs wonderfully with a fresh salad, potatoes, or your favorite dipping sauce.
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Kohlrabi, sometimes referred to as a German turnip, is a versatile and nutritious vegetable belonging to the Brassica family, which includes cabbage, broccoli, and kale. It has a slightly sweet and mild taste, similar to a mix of broccoli stems and radish, with a crisp texture. Kohlrabi comes in both green and purple varieties and is a fantastic option for both vegetarian and meat-based meals.
When paired with dishes like schnitzels, its crispness complements the meal perfectly. For a healthier twist, we sear the schnitzels lightly in oil and then bake them in the oven, rather than deep-frying them. This method still provides a crispy texture without the excess oil.
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Ingredients
- Kohlrabi: When selecting kohlrabi, choose firm, small bulbs with smooth skin and vibrant, fresh leaves (if attached). Store the bulb in a ventilated or mesh bag in the refrigerator for up to three weeks, keep the greens separately, and use them within a few days.
- Flour: All-purpose flour is the most common choice. Like in this Cheesy Chicken and Mushroom Recipe, the flour helps create a cohesive base layer for the egg to adhere to during breading.
- Egg: Acts as a binding agent, helping the breadcrumbs stick firmly to the flour-coated kohlrabi.
- Breadcrumbs: Like in this Baked Ginger Chicken Drumsticks recipe, breadcrumbs give the kohlrabi schnitzel a crunchy, golden crust.
- Seasonings: Just some salt, ground black pepper, and garlic powder.
see the recipe card below for the full ingredient list and quantities.
Substitutions and variations
- Flour: For a gluten-free option, you can use cornstarch or chickpea flour, which provides a similar texture to flour. Almond flour will add a nutty flavor and can be used as a lower-carb option.
- Breadcrumbs: Crushed cornflakes (like we use in our Cinnamon Crunch French Toast) or rice cereal add a similar texture but are lighter and less dense. If you prefer a crunchier texture, panko is a good substitute. Use gluten-free breadcrumbs for a gluten-free alternative.
- Add parmesan cheese: Combine the breadcrumbs with grated Parmesan cheese before dredging the kohlrabi slices. This will add a rich, savory flavor and extra crunch to the coating. After baking or frying the schnitzel, you can sprinkle additional grated Parmesan on top for a finishing touch.
- Add other seasonings: Incorporate spices such as paprika, cumin, or cayenne pepper (for more heat) into the flour, egg wash, or breadcrumb mixture.
Preparation
STEP 1: Preheat the oven to 375°F (190°C) and line a small baking sheet with parchment paper.
STEP 2: Prepare Kohlrabi
Peel the kohlrabi using a vegetable peeler and slice into even ¼-inch thick rounds.
STEP 3: Season the kohlrabi
Sprinkle both sides with the salt, ground black pepper, and garlic powder.
STEP 4: Bread the Kohlrabi
Dredge each kohlrabi slice in flour, shaking off the excess. Dip into the beaten eggs, ensuring it's fully coated, and press into the breadcrumb.
STEP 5: Sear
Heat the olive oil in a skillet over medium-high heat and sear each breaded kohlrabi slice for about 1 minute per side, until golden and crispy.
STEP 6: Bake
Transfer the seared slices to the baking sheet lined with parchment paper and bake in the preheated oven for about 15 minutes, or until the kohlrabi is fork-tender.
Top Tips
- Cut the kohlrabi slices evenly to ensure they cook at the same rate.
- You can double-coat the kohlrabi for extra crunch - repeat the egg and breadcrumb step.
- Cook the slices in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy schnitzel.
- Kohlrabi schnitzel tastes best right after cooking, while the coating is still crispy.
Frequently Asked Questions
Kohlrabi pairs well with a variety of meats, including pork, chicken, beef, fish, lamb, and even duck. The mild, slightly sweet flavor complements rich and lean proteins. For example, roasted pork or grilled chicken with kohlrabi slaw or mashed kohlrabi can create a delicious pairing.
Kohlrabi can be enjoyed both raw and cooked. When raw, it’s crunchy and mild. Try it raw in this Kohlrabi Carpaccio. It's tender and creamy when cooked, perfect for soups, stews, or mashes. In our Kohlrabi Schnitzel recipe, we strike a balance by keeping the kohlrabi slightly crunchy and tender, as we don’t bake it until it’s fully soft, preserving that ideal texture. This method highlights both its crispness and the softer interior.
Yes, you can freeze the breaded schnitzels. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. When ready to cook, bake them straight from the freezer. Adjust the cooking time slightly.
Yes, you can blanch kohlrabi briefly (for 1-2 minutes) in boiling water before seasoning it and dredging it in flour. This helps soften the kohlrabi, making it tender while retaining its structure. After blanching, immediately plunge the kohlrabi into ice water to stop the cooking process, then make sure to dry them well before seasoning and dredging.
Serving suggestions
Serve the Kohlrabi Schnitzels alongside a light, refreshing salad, such as this Spring Vegetable and Berry Salad, or a simple cabbage slaw, like this Red Cabbage and Mango Slaw - it would be perfect to balance the richness of the schnitzel. You can also pair it with these Healthy Turmeric Oven Roasted Vegetables, and mashed potatoes, or serve it on a bed of rice. A tangy dipping sauce complements the crispy schnitzels. Try serving it with mustard, tzatziki, our Homemade Mayonnaise with Avocado Oil, or even a lemon-garlic aioli.
Storing and reheating
To store, place the cooked schnitzels in an airtight container or wrap them tightly in plastic wrap. Keep them in the refrigerator for up to 3 days.
When reheating, it's best to use an oven or air fryer to maintain the crispiness. The microwave will make them soggy. Preheat the oven to 375°F (190°C) and bake the schnitzels for 10-15 minutes, flipping halfway through. Or, reheat in an air fryer at 375°F for about 5-8 minutes.
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Recipe
Kohlrabi Schnitzel
Equipment
Ingredients
- 1 kohlrabi
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder use ½ teaspoon for less garlic flavor
- ¼ cup all-purpose flour
- 1 large egg
- ½ cup breadcrumbs preferably panko for extra crispiness
- 1 tablespoon olive oil or avocado oil for frying
Instructions
- Preheat the oven to 375°F (190°C) and line a small baking sheet with parchment paper (or use an oven-safe skillet).
- Peel the kohlrabi using a vegetable peeler, then slice off the edges to remove any uneven or tough parts. Slice it into even ¼-inch thick rounds - this should give you about 5 slices.1 kohlrabi
- Sprinkle both sides with the salt, ground black pepper, and garlic powder.½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder
- Place the flour in one shallow bowl. Beat the eggs in a second bowl. Place the breadcrumbs in another shallow bowl.¼ cup all-purpose flour, 1 large egg, ½ cup breadcrumbs
- Dredge each kohlrabi slice in flour, shaking off the excess. Dip into the beaten egg, ensuring it's fully coated, and press into the breadcrumb.
- Heat the olive oil in a skillet over medium-high heat and sear each breaded kohlrabi slice for about 1 minute per side, until golden.1 tablespoon olive oil or avocado oil
- Transfer the seared slices to the baking sheet lined with parchment paper and bake in the preheated oven for about 15 minutes, or until the kohlrabi is fork-tender.
Notes
- Cut the kohlrabi slices evenly to ensure they cook at the same rate.
- You can double-coat the kohlrabi for extra crunch - repeat the egg and breadcrumb step.
- Cook the slices in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy schnitzel.
- Kohlrabi schnitzel tastes best right after cooking, while the coating is still crispy.
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