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Kohlrabi Schnitzel

Recipe for a vegan Kohlrabi Schnitzel with crushed toasted pumpkin seeds in the breadcrumb coating. It’s a traditional Austrian dish made vegan!

Kohlrabi Schnitzel

I had to look up was Kohlrabi was in English, because I didn’t know and found that it is also called Kohlrabi, some say cabbage turnip or german turnip.

kohlrabi
kohlrabi / german turnip / cabbage turnip

My Austrian instinct totally came through in this recipe. Kohlrabi. Schnitzel. Pumpkin Seeds. I don’t think it is getting more Austrian than that. Kohlrabi in schnitzel form is definitely my favorite way to eat kohlrabi!

I added some crushed pumpkin seeds and white sesame seeds into the breadcrumbs – delicious!

I think I’ve never had Kohlrabi Schnitzel before, although it is not an unusual dish in Austria. I remember that my grandmother used to make these sometimes but I wasn’t the biggest fan of vegetables then.

Fun fact: I didn’t eat most vegetables until I was 17! Can you believe it?! Now I couldn’t live without veggies. I’m rediscovering a lot of different vegetables right now and I love to eat seasonally so of course, I had to try it and I was not disappointed.

Kohlrabi Schnitzel

How to make Kohlrabi Schnitzel

The ingredients & possible substitutions

You’ll need:

  • 1 large kohlrabi
  • frying oil
  • for the egg replacement:
    • all-purpose flour (you can use soy flour or besan flour for a gluten-free version)
    • water
    • paprika powder
    • salt
  • for the breading:
    • fine breadcrumbs (you can also use a mixture of fine breadcrumbs and panko flakes for a richer texture)
    • salt
    • paprika powder
    • crushed pumpkin seeds (they aren’t essential but make the breading more interesting!)
    • sesame seeds (also not essential but nice to add!)

The basic steps

kohlrabi slice
Step 1: Cut the kohlrabi in slices and remove the skin with a vegetable peeler.
kohlrabi slices boiling in pot
Step 2: Boil them in water until they are translucent in the center.
kohlrabi slices, breading and egg replacement
Step 3: Mix the egg replacement and breading in separate bowls. Put the cooked kohlrabi slices on kitchen paper to remove excess water.
kohlrabi slice in egg replacement
Step 4: Dip the kohlrabi slice in the egg replacement first.
breaded kohlrabi slice
Step 5: Then coat the kohlrabi slice in the breading.
breaded kohlrabi slices in pan
Step 6: Fry them in a pan on both sides until brown and crispy.
Kohlrabi Schnitzel

Serve Kohlrabi Schnitzel with…

I ate the kohlrabi schnitzel with pan-roasted potato slices with red onion.

You can also serve it with

This breaded Kohlrabi Schnitzel is also absolutely delicious in a burger! Check out the Kohlrabi Schnitzel Burger I made!

Kohlrabi Schnitzel Burger
Kohlrabi Schnitzel Burger

Love it? Rate it!

I hope you enjoy this Kohlrabi Schnitzel as much as I do! Let me know if you give it a try! 

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Cheers, Bianca

Kohlrabi Schnitzel

Kohlrabi Schnitzel

Elephantastic Vegan
Recipe for a vegan Kohlrabi Schnitzel with crushed toasted pumpkin seeds in the breadcrumb coating. It’s a traditional Austrian dish made vegan!
4.34 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Austrian, Vegan
Servings 2 people
Calories 171 kcal

Ingredients
 
 

  • 1 large kohlrabi
  • frying oil

Egg replacement

  • 1/4 cup all-purpose flour (you can sub it with besan or soy flour)
  • 1/2 cup water
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon salt

Breading

  • 1/3 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1 teaspoon crushed pumpkin seeds (optional)
  • 1 teaspoon sesame seeds (optional)

Instructions
 

  • Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch). Peel off the outer layer with a veggie peeler.
  • In a large pot, bring water to a boil and add the kohlrabi slices. Let them cook for about 10 minutes. They should start to get translucent in the center. Then drain, place them on paper towels to remove excess water and set aside to cool off.
  • In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
  • In another bowl, combine the ingredients for the breading.
  • When the kohlrabi slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
  • In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded Kohlrabi Schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.
  • After frying, put them on a paper towel to remove excess oil and enjoy!

Nutrition

Calories: 171kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 1252mgPotassium: 324mgFiber: 3gSugar: 2gVitamin A: 520IUVitamin C: 46.5mgCalcium: 46mgIron: 1.7mg
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Recipe Rating




Alison

Friday 28th of May 2021

I got some kohlrabi in my CSA share and didn't know what to do with it. This blew me away. It was so tasty. I grew up loving breaded and fried yellow squash, but I think kohlrabi tops it in flavor. Thanks!

Adele

Thursday 13th of May 2021

Really nice. Thank you.

Abby

Saturday 7th of July 2018

This was SUCH a simple and delicious recipe! Thank you so much for sharing. I went vegan and have had a hard time convincing my partner to join... he loved these! Super yummy!!

Bianca

Tuesday 10th of July 2018

I'm so glad you both enjoyed these, Abby! :)

Lauren

Monday 7th of December 2015

Great recipe! Did you peel the kohlrabi first?

Bianca

Monday 7th of December 2015

Thank you so much, Lauren! yes, I did. I usually find it the easiest when you cut the kohlrabi in slices first and then go around the slices with a vegetable peeler to get rid of the outer layer.

Laura

Monday 31st of August 2015

I found this recipe doing a kohlrabi search on Pinterest. My husband and I loved it and it was super simple! Thanks for sharing such a delicious recipe!

Bianca

Monday 31st of August 2015

Oh how great! I'm so happy you and your husband enjoyed it. Thank you so much for the lovely feedback, Laura!