Kohlrabischnitzel with Herb Sour Cream and Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large kohlrabi
- 2 medium onion (s)
- 1 kg potato (s)
- 0.5 ½ bunch chives
- salt and pepper
- Paprika powder, noble sweet
- oregano
- oil
- 4 cups sour cream
- 0.5 ½ bunch parsley
- 350 g breadcrumbs
- 4 egg (s)
- 1 tablespoon mustard
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the potatoes. Wash, dry and finely chop the parsley and chives. Peel the onions and finely dice them. Whisk the eggs with the mustard, pepper, salt and oregano well.
- Peel the kohlrabi and cut into approx. 1 cm thick slices. Then blanch in a saucepan with boiling salted water, sieve and rinse with cold water.
- In a bowl, mix the sour cream with onions, pepper, salt and chives well.
- Fry the potato slices in a large pan with oil until they are cooked through and golden brown, season with salt and pepper and finally add the parsley.
- Cover the kohlrabi slices with the egg mixture, then turn them in breadcrumbs and fry them in a hot pan with oil on both sides until golden brown. Then drain briefly on kitchen paper.
- Serve the fried kohlrabi on plates with the fried potatoes and the herb sauce.
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