If you were to only ever make one dish using kohlrabi, it would have to be kohlrabi schnitzel! Parboiled slices of kohlrabi that are breaded and pan fried or baked until crispy on the outside and perfectly soft and juicy on the inside. Veggie heaven!
Kohlrabi is back on the menu and you're in for a real treat!
If you found yourself with a kohlrabi or two in your kitchen, you might have already familiarised yourself with my How to Cook Kohlrabi guide which provides you with easy and accessible step by step manual for preparing and cooking this humble veg.
If you haven't, I suggest you take a peek to learn how to best peel and parboil kohlrabi to make this incredibly delicious schnitzel.
But let's start from the beginning!
Jump to:
What is schnitzel?
Schnitzel usually refers to a thin slice of meat that has been flattened by pounding with meat tenderiser before it's breaded and pan fried. {Source: Wikipedia}
Depending on where you are in the world, the word schnitzel might often be used interchangeably with escalope.
The idea of schnitzel has been successfully adapted by vegetarian cuisine where the same principles of breading and pan frying your chosen vegetable are being used.
There is no need for tenderising and flattening your veggies but most will benefit from parboiling in order to add moisture and reduce pan frying time.
✔️ Why you will love this recipe
- The best possible way to convert any kohlrabi sceptic.
- Kids friendly! Mine absolutely love it!
- Easy to make vegan and gluten-free.
- Choose fried or baked version.
- Super delicious, unprocessed meat substitute that is filling and indulgent.
- Makes delicious salad topper and a fabulous sandwich or even burger!
📝 Ingredients and substitutes
Here's what you will need to make my Kohlrabi Schnitzel:
Kohlrabi - To feed family of 4 you will ideally need 2 kohlrabi bulbs and to make a schnitzel you will need to peel, slice and parboil them first. For detailed instructions on how to do it, please refer to my How to Cook Kohlrabi post.
Plain/All-Purpose Flour - We use it as a first coat for our kohlrabi slices before we dip them in egg and then breadcrumbs. The flour will give that extra crispness plus it provides great opportunity to add flavour (season it generously with herbs, spices, salt and pepper).
Feel free to use your favourite gluten-free flour if required.
Herbs, Spices, Salt and Pepper - See note on flour above. I like to use smoked paprika, garlic powder and dried oregano but feel free to experiment with your own flavours.
Eggs - Beaten eggs are used as a glue for our breadcrumbs. If you'd like to make kohlrabi schnitzel fully vegan, feel free to substitute them with some aquafaba (the liquid from the tin of chickpeas).
Breadcrumbs - When it comes to breading I love using panko (Japanese style) breadcrumbs as they're a bit coarser than your standard breadcrumbs which results in more crispy crunch.
Feel free to use any breadcrumbs you've got and that includes gluten-free ones.
Oil of your choice for frying and baking. I like to use cold-pressed rapeseed oil.
***Quick Tip*** You will still need to spray or brush breaded kohlrabi slices with some oil, even if you're baking them. If you don't they won't colour and will be really dry.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Start by peeling, slicing and parboiling your kohlrabi. You can parboil prepared kohlrabi slices in boiling water or veggie stock (for more flavour) for about 5-7 minutes or until soft. The best way to check is to pierce them with a knife which should go in easily.
***Quick Tip*** For details including step by step photos of how to prepare and parboil kohlrabi please refer to How to Cook Kohlrabi.
Next, prepare three shallow bowls: one with flour + seasoning, one with eggs (or aquafaba) and one with breadcrumbs. Make sure that flour and seasoning is well mixed and eggs are beaten.
Dredge each of parboiled kohlrabi slices in seasoned flour first. Make sure they're well coated on both sides.
Next, dip each of the slices in beaten egg on both sides and then coat them in the breadcrumbs, ensuring nice and even coverage.
Pan frying
Heat up couple of tablespoon of oil in a large skillet or frying pan over medium-high heat. Add kohlrabi slices to the hot pan and fry them until golden and crispy on one side, flip them over and repeat on the other side.
Repeat with remaining kohlrabi slices adding more oil in between batches as required.
Once done, transfer them to a large plate lined with paper towel to soak up any excess fat.
Baking
Preheat the oven to 200°C/400F/Gas Mark 6.
Place breaded kohlrabi slices on the baking sheet and spray or brush them with some oil on both sides.
Bake in preheated oven for approximately 20 minutes or until nice and golden flipping half way through.
🥡 Storing
Store: Kohlrabi Schnitzel tastes best when served immediately but if you find yourself with some leftovers they can be kept in the fridge for 3-4 days.
Reheat: Leftover schnitzel slices are best reheated in the oven or air fryer to revive that crispness. I would definitely not recommend microwave as it will only make them soggy.
Freeze: I would not recommend freezing.
🍴 Serving suggestions
My favourite way of serving kohlrabi schnitzel is with some boiled new potatoes and mizeria (Polish cucumber salad) - super simple yet utterly delicious.
Try it alongside my Russian Salad or Buckwheat & Beetroot Salad with Chickpeas.
Have it in a flatbread topped with some tzatziki or cucumber raita.
It will also make a stunning veggie burger. Pop it in a bread roll and find out for yourself.
And how about kohlrabi schnitzel, baked polenta chips and purple sprouting broccoli with salsa verde? Don't mind if I do.
There are sp many ways to enjoy this lovely dish!
❓FAQ
I use regular plain flour and panko breadcrumbs in my recipe but you can make it gluten-free by swapping these for gluten-free equivalents.
Yes. It will reduce the pan frying time and will ensure that your schnitzel is lovely and soft on the inside.
Personally, my preferred way is pan frying as it will give you the juiciest and crispiest result. However, pan fried schnitzel soaks up more oil so baked version, even thought it still requires oil, is a bit healthier.
Have you tried my Kohlrabi Schnitzel recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Kohlrabi Schnitzel
Equipment
- Shallow bowls
Ingredients
- 2 kohlrabi peeled, sliced and parboiled (see notes)
- 100 g plain (all-purpose) flour see notes
- 2 large eggs or aquafaba if vegan, see notes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- few grindings of pepper
- 100 g panko breadcrumbs see notes
- 2 tablespoon oil (I use cold-pressed rapeseed oil) for frying and baking, see notes
Instructions
- Start by peeling, slicing and parboiling your kohlrabi. You can parboil prepared kohlrabi slices in boiling water or veggie stock (for more flavour) for about 5-7 minutes or until soft. The best way to check is to pierce them with a knife which should go in easily. ***Quick Tip*** For details including step by step photos of how to prepare and parboil kohlrabi please refer to How to Cook Kohlrabi.2 kohlrabi
- Next, prepare three shallow bowls: one with flour + seasoning, one with eggs (or aquafaba) and one with breadcrumbs. Make sure that flour and seasoning is well mixed and eggs are beaten.Dredge each of parboiled kohlrabi slices in seasoned flour first. Make sure they're well coated on both sides.Next, dip each of the slices in beaten egg on both sides and then coat them in the breadcrumbs, ensuring nice and even coverage.100 g plain (all-purpose) flour, 2 large eggs, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, 100 g panko breadcrumbs
Pan Frying
- Heat up couple of tablespoon of oil in a large skillet or frying pan over medium-high heat. Add kohlrabi slices to the hot pan and fry them until golden and crispy on one side, flip them over and repeat on the other side.Repeat with remaining kohlrabi slices adding more oil in between batches as required. Once done, transfer them to a large plate lined with paper towel to soak up any excess fat.2 tablespoon oil (I use cold-pressed rapeseed oil)
Baking
- Preheat the oven to 200°C/400F/Gas Mark 6. Place breaded kohlrabi slices on the baking sheet and spray or brush them with some oil on both sides. Bake in preheated oven for approximately 20 minutes or until nice and golden flipping half way through.2 tablespoon oil (I use cold-pressed rapeseed oil)
- Enjoy!
Notes
- Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only.
- If you'd like to make these gluten- free, use gluten-free flour and breadcrumbs.
- Eggs can be substituted with aquafaba (liquid from the tin of chickpeas) which has quite a similar consistency and acts well as glue for breadcrumbs.
- Feel free to use different herbs and spices to season your flour. You can also stick just to salt and pepper if you'd rather.
- Japanese style panko breadcrumbs are my breadcrumbs of choice when it comes to breading as they crisp up really well. Feel free to use standard shop bought or homemade breadcrumbs instead.
- You will most likely use more than 2 tablespoons of oil as you will need to add more to the pan between batches and as the pan dries out to ensure nice colour and crispness on your schnitzel.
- Kohlrabi schnitzel is best consumed immediately but leftovers can be kept in the fridge for up to 4 days and reheated in the oven or air fryer, not the microwave.
- I wouldn't recommend freezing.
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