Working time: approx. 40 minutes
Total time: approx. 40 minutes
Ingredients for 4 servings:
For the kohlrabi schnitzel:
- 900 g kohlrabi
- 60 g almonds
- 4 tsp breadcrumbs
- 2 eggs
- 4 tsp wheat flour
- 2 tsp vegetable oil
- 2 tsp butter
- Salt and pepper for seasoning
For the warm cucumber salad:
- 2 cucumbers
- 1 lemon
- 1 onion
- 100 ml vegetable stock
- 10 g fresh herbs (e.g. dill)
- 3 tsp sour cream
- 1 tbsp delicatessen mustard
- Salt, pepper and sugar to taste
Preparation:
Step 1: Preparing the kohlrabi schnitzel
- Peel the kohlrabi and cut into 1 cm thick slices.
- Blanch the kohlrabi slices in boiling salted water for 3 minutes, then remove and pat dry. Season with salt and pepper.
Step 2: Prepare the breading
- Finely chop the almonds and mix with the breadcrumbs.
- Whisk the eggs on a flat plate.
- Bread the kohlrabi slices: first coat in flour, then dip in egg, and finally roll in the almond mixture. Press the breading firmly into place.
Step 3: Fry the kohlrabi schnitzel
- Heat the vegetable oil and 1 teaspoon of butter in a pan.
- Fry the kohlrabi schnitzels on both sides over medium heat until golden brown.
Step 4: Prepare warm cucumber salad
- Wash, peel, and halve the cucumbers. Scrape out the seeds with a teaspoon and cut the cucumbers into 5 mm thin slices.
- Halve the lemon, squeeze one half, and set the juice aside. Cut the other half into wedges.
- Peel and finely dice the onion. Sauté in the remaining butter until translucent.
- Add the cucumber slices and ½ teaspoon of sugar and toss briefly. Deglaze with the lemon juice and pour in the stock. Simmer for 2-3 minutes.
Step 5: Serving
- Stir the sour cream and mustard until smooth.
- Drain the cucumbers and fold in the sour cream and chopped dill. Season with salt, pepper, and sugar.
- Arrange the kohlrabi schnitzels on plates with the warm cucumber salad and garnish with lemon slices.
Tips & Variations:
- Variations: Try the breading with different nuts such as hazelnuts or walnuts for a different flavor.
-Use leftovers: Leftover kohlrabi schnitzel can be enjoyed the next day as a vegetarian burger in a bun.
- Seasonal adjustments: In summer, you can refine the cucumber salad with fresh herbs such as mint or basil.
- Side dishes: This dish goes perfectly with crusty bread or a light rice dish.
Serving suggestion:
Imagine arranging the crispy kohlrabi schnitzels on a plate, garnished with warm, still slightly steaming cucumber salad and surrounded by fresh lemon slices.
Conclusion:
Crispy kohlrabi schnitzels with warm cucumber salad are a delicious and healthy alternative to traditional schnitzels. This recipe is easy to prepare and offers a refreshing change in your kitchen.
Have fun cooking and enjoying!