A recipe that will delight not only vegetarians, but also all other gourmets who enjoy trying new and innovative dishes: Crispy kohlrabi schnitzels with warm cucumber salad. This special combination brings freshness and crunch to your plate and is ideal for a light lunch or dinner. Kohlrabi, often underestimated, brings a delicious texture and a mildly sweet flavor that perfectly complements the almonds in the breading. The warm cucumber salad rounds out the dish with a refreshing, slightly tart note.

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

1. Peel the kohlrabi and cut into 1 cm thick slices.
2. 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

1. Finely chop the almonds and mix with the breadcrumbs.
2. Whisk the eggs on a flat plate.
3. 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

1. Heat the vegetable oil and 1 teaspoon of butter in a pan.
2. Fry the kohlrabi schnitzels on both sides over medium heat until golden brown.

Step 4: Prepare warm cucumber salad

1. Wash, peel, and halve the cucumbers. Scrape out the seeds with a teaspoon and cut the cucumbers into 5 mm thin slices.
2. Halve the lemon, squeeze one half, and set the juice aside. Cut the other half into wedges.
3. Peel and finely dice the onion. Sauté in the remaining butter until translucent.
4. 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

1. Stir the sour cream and mustard until smooth.
2. Drain the cucumbers and fold in the sour cream and chopped dill. Season with salt, pepper, and sugar.
3. 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!