I cook today: Kohlrabi “Schnitzel” with Cucumber Salad
Preparation: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Category: Lunch Recipes, Vegetarian Recipes, Schnitzel/Cutlet Recipes, Salad Recipes
Our Recipe Rating:
Ingredients for 4 servings:
- 2 kohlrabis
- 2 cucumbers
- 1 cup of sour cream
- 6 – 7 branches dill
- 1 – 2 clove(s) of garlic
- White vine vinegar
- Olive oil
- 2 eggs
- Oil for frying
- Salt & pepper
- Salad bowl
- Garlic press
- Kitchen paper
- Large pan
- 3 deep plates to coat the “Schnitzel” with breadcrumbs
Wash cucumbers and then shred with a grater into thin slices. Put the cucumber slices together with 1 – 2 pressed garlic clove(s) in a salad bowl, season well with salt, give it a quick stir and allow to rest for 20 – 25 minutes. Meanwhile pluck dill tips & chop finely.
Peel kohlrabi and cut into slices about ½ cm thick with a sharp knife. Stir briefly the cucumber salad and drain the cucumber water. Now add 1 cup of sour cream, the finely chopped dill, each a good shot of white wine vinegar & olive oil and mix thoroughly. Season the cucumber salad with salt & pepper and set aside until serving.
…for the Kohlrabi “Schnitzel”:
For the “Coating Street” prepare 3 deep plates, one plate with flour, another with whipped egg and the last one with breadcrumbs. Then, first turn the kohlrabi slices into the flour, afterwards pull through the whipped eggs and finally turn into breadcrumbs.
Heat up a large pan with plenty of oil and fry the breaded cabbage slices on each side for 2 – 3 minutes until golden brown. Lift out the done kohlrabi “Schnitzel” from the skillet, drain them briefly on kitchen paper and serve along with the cucumber salad. Bon Appetite!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):
One Reply to “Kohlrabi “Schnitzel” with Cucumber Salad”
Absolutely delicious, and easy and quick to make, thank you!
I’d eaten kohlrabi schnitzel when I was living in Germany but never tried to make it myself until I saw your recipe, which was so easy to follow. This tastes just as good (dare I say better?) than the ones I ate in Stuttgart.