Kohlrabischnitzel

Kohlrabischnitzel are a delightful and crispy alternative to traditional schnitzel. This recipe transforms even the most reluctant vegetable eaters into fans. Perfect for any occasion, these kohlrabi slices are not only flavorful but also provide a unique twist that will impress your guests. With this easy-to-follow recipe, you can create a delicious dish that shines on its own or as part of a larger meal.

Why You’ll Love This Recipe

• Easy to Make: This recipe requires simple ingredients and straightforward steps, making it perfect for cooks of all skill levels.
• Flavorful Dip: The herbed dip elevates the dish with fresh flavors, enhancing the kohlrabi’s natural taste.
• Versatile Side Dish: Serve these kohlrabischnitzel as an appetizer, side dish, or main course alongside salads or grains.
• Healthy Alternative: Packed with nutrients, kohlrabi provides a wholesome alternative to meat-based dishes.
• Crispy Texture: The panko coating gives a satisfying crunch that everyone will love.

Tools and Preparation

Before diving into cooking, gather your essential tools. Having everything ready will streamline your preparation process.

Essential Tools and Equipment

• Frying pan
• Mixing bowls
• Cutting board
• Knife
• Whisk

Importance of Each Tool

• Frying pan: A good frying pan ensures even cooking and helps achieve that perfect golden-brown color on your kohlrabischeiben.
• Mixing bowls: These are essential for preparing the dip and batter, allowing for easy mixing without mess.
• Cutting board: A sturdy cutting board is crucial for safely slicing your kohlrabi and other ingredients.

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Ingredients

To prepare delicious Kohlrabischnitzel, you will need the following ingredients:

For the Kohlrabischnitzel

• 2 Stk. Kohlrabi, nicht zu groß
• 4 EL Mehl Typ 405
• 2 Stk. Eier
• 6 EL Sahne
• 8 EL Pankomehl, alternativ Paniermehl
• Rapsöl zum Ausbacken
• Salz, nach Geschmack
• Pfeffer, nach Geschmack
• Zitronensaft, nach Belieben

For the Kräuterdip

• 200 g Schmand
• 4 EL Kräuter, frisch gehackt (nach Belieben)
• 1 Stk. Knoblauchzehe, frisch gepresst

How to Make Kohlrabischnitzel

Step 1: Prepare the Kräuterdip

1. In a mixing bowl, combine the Schmand with 2 tablespoons of Sahne.
2. Stir in the chopped Kräuter and freshly pressed Knoblauch.
3. Season with Salz, Pfeffer, and a splash of Zitronensaft. Mix well and refrigerate until serving.

Step 2: Cook the Kohlrabi

1. Wash and peel the Kohlrabi. Cut off the woody ends.
2. Slice evenly into pieces no thicker than 1 cm.
3. Boil in salted water for about 4 minutes until just tender.
4. Drain and cool under cold running water. Pat dry with kitchen paper and season with salt and pepper.

Step 3: Set Up Your Breading Station

1. In another bowl, whisk together the remaining Sahne with the eggs.
2. Set up three bowls: one with flour, one with the egg mixture, and one with panko breadcrumbs.
3. Dredge each slice of kohlrabi first in flour, shaking off excess; then dip into egg mixture; finally coat in panko.

Step 4: Frying the Kohlrabischnitzel

1. Heat plenty of oil in a frying pan over medium heat.
2. Fry each slice until golden brown on both sides.
3. Transfer cooked schnitzels to a plate lined with kitchen paper to absorb excess oil.

Step 5: Serve Your Dish

Serve your crispy Kohlrabischnitzel hot alongside the herbed dip and a fresh salad for a complete meal experience! Enjoy this delightful dish at any gathering or family dinner!

How to Serve Kohlrabischnitzel

Kohlrabischnitzel makes for a delightful meal that can be served in various ways. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these serving suggestions will elevate your dish.

With Fresh Salads

• Mixed Green Salad: A light salad with assorted greens, cherry tomatoes, and a tangy vinaigrette pairs perfectly with the crispy schnitzel.
• Caesar-inspired Salad: Toss romaine lettuce with a creamy dressing, croutons, and grated cheese (optional) for a rich contrast.

With Dipping Sauces

• Herbed Yogurt Dip: A refreshing yogurt dip infused with herbs complements the flavors of the kohlrabi.
• Spicy Mustard Sauce: Add a spicy kick by serving with a mustard sauce that enhances the taste of the schnitzel.

As Part of a Platter

• Vegetable Platter: Serve kohlrabischnitzel alongside a colorful array of raw vegetables like carrots, cucumbers, and bell peppers for a vibrant meal.
• Cheese Board: Pair your schnitzel with various cheeses, nuts, and fruits for an elegant touch.

How to Perfect Kohlrabischnitzel

To achieve the best kohlrabischnitzel possible, consider these helpful tips.

• Bold Seasoning: Don’t shy away from seasoning the kohlrabi slices well before breading. This enhances flavor throughout the dish.
• Crispy Coating: Use panko breadcrumbs instead of regular breadcrumbs for an extra crunchy texture that elevates each bite.
• Correct Oil Temperature: Make sure the oil is hot enough before frying. This prevents the schnitzel from absorbing too much oil and becoming soggy.
• Even Slicing: Cut kohlrabi into even slices (about 1 cm thick) to ensure uniform cooking and crispiness.
• Rest Before Serving: Allow schnitzel to rest briefly on paper towels after frying; this helps remove excess oil and keeps them crispy.

Best Side Dishes for Kohlrabischnitzel

Kohlrabischnitzel pairs well with various side dishes that complement its flavors. Here are some excellent options to consider:

1. Crispy Roasted Potatoes: These golden-brown potatoes add heartiness to your meal. Simply toss them in olive oil and herbs before roasting.
2. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide comfort and balance out the crunchiness of the schnitzel.
3. Steamed Asparagus: Lightly steamed asparagus adds color and freshness while being simple to prepare.
4. Quinoa Salad: A protein-packed quinoa salad mixed with vegetables and herbs offers a nutritious side that’s also filling.
5. Coleslaw: A tangy coleslaw made from cabbage and carrots provides crunch and acidity to balance the richness of kohlrabischnitzel.
6. Baked Sweet Potato Fries: Healthy yet indulgent, these fries add sweetness to contrast beautifully with savory flavors.

Common Mistakes to Avoid

Avoiding common mistakes can make your Kohlrabischnitzel even more delightful. Here are some tips to ensure success.

• Not salting the water: Failing to salt the boiling water can lead to bland Kohlrabi. Always add a good amount of salt for flavor.
• Overcooking the Kohlrabi: Overcooked Kohlrabi can become mushy. Boil just until tender, about 4 minutes, then cool quickly.
• Skipping the drying step: If you skip drying the Kohlrabi after boiling, the coating may not stick well. Pat dry with kitchen towels before breading.
• Inadequate oil temperature: Cooking in oil that isn’t hot enough can make the schnitzel greasy. Ensure your oil is hot enough for a quick fry.
• Using stale breadcrumbs: Old or stale breadcrumbs won’t provide a crispy texture. Use fresh Panko or breadcrumbs for the best results.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Kohlrabischnitzel in an airtight container in the refrigerator.
• They will keep well for up to 3 days.

Freezing Kohlrabischnitzel

• For longer storage, freeze unbattered or battered but uncooked schnitzels in a single layer on a baking sheet before transferring them to a freezer bag.
• They can be frozen for up to 2 months.

Reheating Kohlrabischnitzel

• Oven: Preheat your oven to 350°F (175°C) and reheat schnitzels on a baking sheet for about 10-15 minutes until heated through.
• Microwave: Use the microwave for quick reheating, but this may result in less crispiness. Heat in short intervals at medium power.
• Stovetop: Reheat in a frying pan over medium heat with a little oil until crispy again.

Frequently Asked Questions

Here are some common questions about making Kohlrabischnitzel and their answers.

Can I use another vegetable instead of Kohlrabi?

Yes, other vegetables like zucchini or eggplant can work well as substitutes for Kohlrabischnitzel, but adjust cooking times accordingly.

How do I make this recipe vegan?

To make a vegan version of Kohlrabischnitzel, replace eggs with a flaxseed meal mixture and use non-dairy cream alternatives.

What sauces pair well with Kohlrabischnitzel?

Tasty sauces such as tzatziki or spicy mustard complement Kohlrabischnitzel beautifully, enhancing its flavor profile.

Can I bake my Kohlrabischnitzel instead of frying?

Yes, you can bake them! Brush with oil and bake at 375°F (190°C) for about 20 minutes, flipping halfway through.

Final Thoughts

This recipe for Kohlrabischnitzel is not only delicious but also versatile. You can customize it by adding different herbs or spices to suit your taste preferences. It’s an excellent way to introduce more vegetables into meals while satisfying even picky eaters. Give it a try!