Vegetarian kohlrabi schnitzel

Vegetarian kohlrabi schnitzel with egg, breadcrumbs, olive oil and lemon: fried until crisp, easy for every day and a lovely veg idea from the frying pan.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 310 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 28 g

Ingredients

• 2 kohlrabi
• 2 eggs
• 80 g breadcrumbs
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of paprika
• 1 squeeze of lemon

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Peel the kohlrabi, remove the hard core and cut the bulbs into thick slices.
2. Blanch the kohlrabi slices in salted water until just tender, then refresh in cold water and pat thoroughly dry.
3. Set up a breading station: mix the flour with the salt and paprika, beat the egg and have the breadcrumbs ready.
4. Coat the kohlrabi slices first in the flour, then dip them in the egg and finally cover them all over with breadcrumbs.
5. Heat the olive oil in a frying pan and fry the breaded kohlrabi schnitzel over a medium heat on both sides until golden brown.
6. Serve with a squeeze of lemon, ideally straight from the pan.

Good to know

When you want something crisp outside and tender inside, this recipe is just right. Kohlrabi shows a whole new side here. Simple, honest and really good from the pan.

Swaps

Breadcrumbs → wholemeal breadcrumbs (also provide fibre) | plain flour → gram flour (also provides protein and fibre) | olive oil → ghee (heat-stable for frying; contains milk) | lemon → unsweetened yoghurt dip (if you'd like to serve one; contains milk)

Allergens

Contains egg and gluten, plus other allergens depending on what you serve it with. Usually fine for children if the slices are cooked until soft enough; in pregnancy, fine with the egg cooked right through.

Dairy-free recipes