Serves 4
Prep time 20min
Cooking time 20min
Skill Moderate
Breaded kohlrabi
2 medium kohlrabi, peeled and sliced into 1cm rounds
½ cup plain flour
2 eggs, lightly beaten
1½ cups fresh breadcrumbs (panko or fine)
½ cup finely grated Parmesan (optional)
Salt and freshly ground black pepper
Olive oil or vegetable oil, for frying
Slaw
2 cups finely shredded cabbage (white or red, or a mix)
½ small red onion, very thinly sliced into rounds
1 small apple or fennel bulb, finely sliced (optional)
Small handful parsley or dill, finely chopped
Yoghurt dressing
¾ cup plain unsweetened yoghurt
1 Tbsp lemon juice or apple cider vinegar
1 Tbsp olive oil
1 tsp Dijon mustard
Salt and pepper
Method
Set up a crumbing station: place the flour in one bowl, the beaten eggs in another, and the breadcrumbs, mixed with Parmesan, salt and pepper in a third.
Coat the kohlrabi slices lightly in flour, dip into egg, then coat well in breadcrumbs, pressing gently so they adhere.
Heat a shallow layer of oil in a large frying pan over moderate heat. Fry the kohlrabi in batches for 34 minutes each side, adjusting the heat so they colour slowly and cook through without burning.
If the crumbs brown before the kohlrabi is tender, transfer the slices to a baking tray and finish cooking in the oven 180°C for 8 to 10 minutes, until cooked through and crisp.
Meanwhile, combine the cabbage, red onion, apple or fennel (if using) and herbs in a bowl. Whisk together the yoghurt, lemon juice, olive oil and mustard, season well, then toss through the slaw just before serving.
Serve the hot, crunchy kohlrabi rounds with the fresh slaw and extra dressing on the side.
