Kohlrabi Schnitzel
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 and crispy, 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.
Servings: 5 slices
Calories: 115kcal
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.
Nutrition
Calories: 115kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 332mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg