Riverford is great. We get our seasonal organic fruits and vegetables delivered to our door every week. But, it comes with a risk. Not knowing what to do with them. I’ve seen and heard about kohlrabi before. It’s probably the only vegetable my dad can come up with a recipe: the kohlrabi remoulade. I wanted something different, plant-based, and this was the perfect way to do it. I’ve served them with a simple tomatoe-Chesnut mushrooms-beetroot salad.  And the leftover (recipe to follow) went in a katsu curry, as good – if not better – than Wagamama.

Ingredients

1 large (400g) kohlrabi
frying oil
Egg replacement
1/4 cup all-purpose flour
1/2 cup water
1/2 tsp paprika powder
1/2 tsp Himalayan salt
Breading
1/3 cup breadcrumbs
1/2 tsp Himalayan salt
1/2 tsp paprika powder
1 tsp crushed pumpkin seeds
1 tsp sesame seeds

Method

1. Take any additional leaves off the kohlrabi and wash them. Peel off the outer layer with a veggie peeler. And cut the kohlrabi in 4-6 slices (about 1/3 inch).
2. 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.
3. 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.
4. In another bowl, combine the ingredients for the breading.
5. When the kohlrabi slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
6. 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.
7. After frying, put them on a paper towel to remove excess oil and enjoy!