Peel and quarter the kohlrabi and cut into approx. 0.7 - 1 cm thick slices. Fill a pan about 1 cm high with oil and heat it. Caution, the oil must not become too hot or smoke. Preheat the oven to 200 ° C and cover a baking sheet with baking paper.
Season the kohlrabi with caraway seeds and a little pepper. Prepare the breading stations. First put the flour on 3 deep plates, whisk the eggs in the 2nd plate, mix the breadcrumbs with the sesame seeds and generous paprika powder in the 3rd plate.
Gradually flour the kohlrabi slices thoroughly, pull them through the eggs, roll them in the breadcrumbs and sesame mixture and bake in hot oil until golden brown.
Let the breaded kohlrabi nuggets drain briefly on kitchen paper and then cook in the oven for about 15 minutes. The kohlrabi should be soft.
Optionally, you can also add 1 tablespoon of very finely chopped fresh parsley to the breadcrumbs.
Mix the remains of the breadcrumbs and sesame mixture with the rest of the eggs. If necessary add fresh parsley. Spoon the mixture into the hot oil in small portions and fry until golden brown.
We like to have a quick, simple curry sauce made from Greek yoghurt (10% fat) and plenty of curry powder, salad and frozen fries, which we season with a little paprika, finely grated rosemary and a little garlic powder instead of salt.
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