Got some kohlrabi and don’t know what to do with it? This Vegan Kohlrabi Schnitzel is the BEST choice! It’s a traditional Austrian dish made vegan!
I actually had to look up what Kohlrabi is called in English because I didn’t know and found that it is also called Kohlrabi, some say cabbage turnip or german turnip. Just so we can be sure we talk about the same vegetable :)
Kohlrabi Schnitzel is pretty common in the Austrian cuisine. So whenever kohlrabi is available at the farmers’ markets in the fall, I always make sure to buy it at least once per season and make this recipe.
Kohlrabi in schnitzel form is definitely my favorite way to eat kohlrabi! I know that you can eat kohlrabi raw, or in soups, but come on, schnitzel is THE way to go! Anything is better when it’s breaded and fried until golden.
I remember that my grandmother used to make these sometimes but I wasn’t the biggest fan of vegetables then, so I couldn’t appreciate them.
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 give kohlrabi another chance and I was not disappointed.
I also added some white sesame seeds into the breadcrumbs – which makes it even more delicious!
How to make Kohlrabi Schnitzel
The ingredients & possible substitutions
- 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)
- for the breading:
- all-purpose flour
- fine breadcrumbs
- panko flakes (I like to use a combination of flour, fine breadcrumbs, and panko flakes for a richer texture, but you can omit the panko and just use more fine breadcrumbs)
- paprika powder
- sesame seeds (obviously not essential but nice to add!)
The basic steps
Serve Kohlrabi Schnitzel with…
- Vegan Mashed Potatoes with onions and garlic
- Vegan Lingonberry Jam
- Oven Baked Potato Slices
- Easy Broccoli Rice
- Pan-Roasted Brussels Sprouts in Soy Sauce
This breaded Kohlrabi Schnitzel is also absolutely delicious in a burger! Check out the Kohlrabi Schnitzel Burger I made!
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!
Vegan Kohlrabi Schnitzel
- 1 large kohlrabi
- frying oil
- 1/4 cup all-purpose flour (you can sub it with besan or soy flour)
- 1/2 cup water add it bit by bit until you reach a thin batter consistency
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/3 cup bread crumbs
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon paprika powder
- 1 tablespoon sesame seeds
- Remove any leaves from the kohlrabi and wash the kohlrabi. Cut the kohlrabi into 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!