Kohlrabi Schnitzel
A crispy, plant-based twist on a classic with this Vegan Kohlrabi Schnitzel. Tender kohlrabi slices are coated in a flavorful breadcrumb crust, making for a satisfying, golden-fried dish perfect for any meal. Serve with a squeeze of lemon and fresh herbs for a burst of freshness!
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