Kohlrabi Schnitzel Recipe
When I first discovered kohlrabi schnitzel, I was intrigued by how this unusual vegetable could transform into such a delicious dish. Kohlrabi, with its mild and slightly sweet flavor, makes a great base for a non-traditional schnitzel.
This vegetarian recipe is a fantastic alternative to the classic German schnitzel traditionally made with pork or veal, making it perfect for those looking for something different yet satisfying.
I love how this dish captures the essence of Austrian cuisine while being completely vegetarian. Breaded and either pan-fried or baked, kohlrabi schnitzel becomes crispy on the outside while remaining tender inside. Adding a creamy mustard sauce or a simple cucumber salad pairs wonderfully, enhancing the overall meal.
Whether you’re a seasoned vegan or just looking to try a new vegetarian recipe, kohlrabi schnitzel offers an exciting culinary twist. It’s not only about creating a tasty main course but also about exploring how versatile and delicious plant-based cooking can be.
The Origins of Kohlrabi Schnitzel
I find it fascinating how the classic schnitzel can become something new and exciting with a simple twist. Originally, schnitzel is a traditional dish from Austria. It usually features thin slices of meat, breaded and fried to a golden crisp.
Wiener Schnitzel is the most famous version, made with veal.
Now, with a focus on plant-based diets, I’ve seen a rise in creative alternatives. Kohlrabi schnitzel is one such tasty dish. Instead of meat, thick slices of kohlrabi are the star.
Kohlrabi itself has an interesting background. It’s a type of cabbage but looks more like a turnip.
I love how this veggie adapts to different cuisines, keeping a firm texture when cooked. I mostly use it for salads but there definitely a lot of different ways you can use kohlrabi.
When making vegan kohlrabi schnitzel, I like how the kohlrabi slices are breaded, just like their meaty counterpart. Sometimes, paprika or herbs are added for extra flavor.
It’s amazing how these recipes maintain the essence of traditional schnitzel while offering a fresh take.
Choosing the Right Ingredients
Selecting Quality Kohlrabi
When picking kohlrabi, I look for firm, bright green bulbs with crisp leaves. These are indicators of freshness. The size matters, too. Medium-sized bulbs tend to have a milder taste and better texture for schnitzel. The skin should be smooth without any cracks or bruises. A quick press on the base of the leaves can tell me how fresh it is. If the leaves snap off easily, it’s a good choice.
The inner flesh should be white and juicy, not dry or spongy. Fresh kohlrabi has a sweet, slightly peppery flavor that works wonderfully in schnitzel recipes.
Best Types of Breading
When it comes to breading, I have a few options. Breadcrumbs or panko provide a crunchy texture, and adding seasonings can boost the taste. I often use a mix of flour, salt, and black pepper for the first coating. This helps the bread crumbs stick.
For the second coating, I love using panko because it gives a lighter, crispier crust compared to regular breadcrumbs. Mixing in garlic powder and paprika adds a nice kick. I whip it all together in a bowl, making it uniform and ready to coat the kohlrabi.
Oil Selection for Frying
The right oil makes a big difference in frying. Olive oil brings a rich flavor, but if I want a higher smoke point, I go for vegetable oil. This helps in frying at a higher temperature without burning. If the flavor is key, then a mix of both can work well.
I ensure the oil is hot enough before dropping in the schnitzel slices. This seals in moisture and gives the schnitzel a golden brown finish. Keeping the oil clean while frying means changing it if debris collects.
These choices in ingredients help craft the perfect kohlrabi schnitzel, full of flavor and crunch.
Preparation Techniques
Making kohlrabi schnitzel requires a few essential steps to ensure a tasty and crispy result. From prepping the kohlrabi to getting that perfect crunch, these methods will guide you through making this delicious dish.
Cleaning and Cutting Kohlrabi
I always start by thoroughly washing the kohlrabi. This helps get rid of any dirt or residue. After that, I peel the kohlrabi to remove the tough outer skin. Once peeled, I cut the kohlrabi into even slices, about quarter an inch thick. This ensures they cook evenly and become tender when fried. Parboiling the slices in salted water for a few minutes can make them softer and more flavorful.
Creating the Perfect Breading Station
Setting up a breading station requires a bit of organization. First, I put flour on a plate and season it with salt and pepper. Next to it, I beat a few eggs in a bowl with a pinch of salt and some paprika for flavor. Check below for egg alternatives if you want to make the dish completely vega.
Finally, I place breadcrumbs on a third plate. Sometimes I use chickpea flour as a gluten-free alternative. Arranging everything in order makes for a smooth breading process.
Breading and Frying for Optimal Crispiness
For a crispy finish, I coat the kohlrabi slices in flour first. Then, I dip them in the egg substitute mixture (or egg if you are not vegan), allowing any excess to drip off. Finally, I press them into the breadcrumbs, ensuring an even coat. In a frying pan, I heat a mix of vegetable oil and clarified butter over medium heat. Once hot, I carefully fry the kohlrabi on each side until golden brown. This gives them that satisfying crunch that everyone loves.
Cooking the Schnitzel
I love how cooking kohlrabi schnitzel is all about making it perfectly crispy and delicious. Whether you want to fry it or bake it, each method has its own charm.
Frying Basics
When frying kohlrabi schnitzel, I make sure to slice the kohlrabi into rounds or wedges about 1 cm thick. Then, I heat vegetable oil or olive oil in a pan over medium heat. It’s important that the oil is hot, but not smoking. This will give the schnitzel a lovely crispy texture.
I coat each kohlrabi slice in a mix of flour, salt, and pepper. You can also add paprika for extra flavor. Once coated, I place them in the hot oil, cooking for about 3-4 minutes on each side until golden brown. After frying, I let them rest on a paper towel to soak up any extra oil.
Baking Option
For a healthier twist, I sometimes bake my kohlrabi schnitzel. Baking is great because it uses less oil and still gives that crunchy result. I start by preheating the oven to about 400 degrees Fahrenheit.
I lightly coat the kohlrabi slices with cooking spray, such as avocado oil or grapeseed oil. After placing them on a baking sheet lined with parchment paper, I bake them for 10 minutes, then flip and bake for another 10 minutes. They come out crispy and delightful!
Serving Suggestions
Kohlrabi schnitzel pairs well with fresh salads and a variety of sauces. With the right sides and toppings, this dish can transform into a delightful meal.
Pairing with Salads and Sides
When I serve kohlrabi schnitzel, I often like to pair it with a simple green salad. A mix of lettuces, cucumbers, and tomatoes tossed in a lemon vinaigrette makes a crisp side.
For something heartier, celeriac mash is a great option. It complements the schnitzel’s flavor perfectly. You might also enjoy roasting some vegetables like carrots or Brussels sprouts. They add a nice touch of sweetness.
A side of potatoes, either mashed or roasted, always works well too. They soak up any extra sauce and provide a satisfying base.
Sauce and Topping Ideas
For the sauce, a creamy yogurt-garlic dressing adds a zesty kick. I like to mix plain yogurt with crushed garlic, lemon juice, and a pinch of salt. This brings a tangy balance to the schnitzel.
If you prefer something richer, a mushroom sauce works wonderfully. You can make this by sautéing mushrooms until golden and then simmering them in cream.
For a fresh twist, try topping the schnitzel with fresh herbs like parsley or chives. They brighten up the dish and add a burst of flavor. A sprinkle of parmesan can add a savory note too.
Another option I quickly became found of is adding pickled red onions or sumac onions for the sour, tangy twist.
Storage and Reheating Tips
If you have leftover kohlrabi schnitzel, storing it the right way will help keep it tasty. I always let it cool before placing it in an airtight container. This prevents moisture buildup, which can make the schnitzel soggy.
In the fridge, kohlrabi schnitzel stays fresh for about 2-3 days.
When you’re ready to reheat, using the right method can keep the schnitzel crispy. My favorite method is reheating on the stove. I add a little oil to a skillet on medium heat. Once it’s hot, I place the schnitzel in the pan for about 2 minutes on each side.
This keeps the outside crispy while warming the inside.
For the microwave, I set it to 50% power. Heating for short bursts of 30 seconds prevents overcooking. After flipping, a few more 15-second intervals should do the trick if you’re in a hurry.
If you used breadcrumbs or panko, this especially helps keep them from getting too mushy. If your schnitzel has garlic, don’t worry; the flavors should still shine through during reheating.
Enjoying my kohlrabi schnitzel even a day later feels like a treat. With these tips, it’s easy to keep it crisp and delicious!
Kohlrabi Schnitzel
Ingredients
- 2 large kohlrabi peeled and sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1 cup unsweetened plant-based milk almond, soy, or oat
- 1 1/2 cups breadcrumbs or panko for extra crunch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Salt and pepper to taste
- 4 tbsp vegetable oil for frying
- Lemon wedges for serving
Instructions
- Prepare the Kohlrabi: Peel the kohlrabi and slice into 1/4-inch thick rounds. Lightly blanch the slices in salted boiling water for 2-3 minutes to soften slightly, then drain and pat dry with a kitchen towel.
- Set Up the Breading Station: Place the flour on a plate and season with salt and pepper. Pour the plant-based milk into a bowl. On another plate, combine breadcrumbs, garlic powder, smoked paprika, onion powder, salt, and pepper.
- Bread the Kohlrabi: Dip each kohlrabi slice first in the flour, coating both sides. Then dip into the plant-based milk, letting the excess drip off. Finally, coat each slice with the seasoned breadcrumbs, pressing lightly to ensure the breadcrumbs adhere well.
- Fry the Kohlrabi Schnitzel: Heat oil in a large skillet over medium heat. Fry the kohlrabi slices in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy. Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil.
- Serve: Serve the vegan kohlrabi schnitzel hot with lemon wedges for squeezing over
