Kohlrabi in Parmesan and Herb Breading
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kohlrabi
- 1 cup flour
- 1 large egg (s)
- 50 g parmesan, rated
- 3 tablespoon 8 herbs, frozen
- 15 g breadcrumbs
- 2 salt
- Paprika powder
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi thinly. Cut away woody spots. Cut the kohlrabi into slices approx. 1-2 cm thick.
- For the breading, fill a deep plate with flour, whisk the egg in the second plate and add a pinch of salt. In the third plate, mix the parmesan, frozen herbs, a pinch of salt, a pinch of paprika and the breadcrumbs.
- For breading, turn the kohlrabi slices in the flour so that there are no more wet spots. Then turn in the egg and finally in the parmesan and herb breading. Press these down well.
- Fry the breaded kohlrabi in a pan with a little oil over medium heat until lightly golden brown and then bake in the preheated oven at 150 ° C for about 30 minutes or fry the kohlrabi in the pan for about 30 minutes on a very low heat. With the second method I have often fallen off the breading, so I prefer the former.
- The kohlrabi goes well with salad, potatoes and quark.
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