Kohlrabi Schnitzel

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Crispy on the outside and soft and juicy on the inside kohlrabi schnitzel transforms this underrated knobbly veg into culinary delight!

Course Main Course

Cuisine fusion, German, International

Keyword kohlrabi schnitzel

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 306kcal

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

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

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)

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!

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.