← All recipes

🍽️ Crispy Kohlrabi Rings with Cheese Crust and Fresh Herb Dip

468 kcal · 30 min · 4 servings

Ingredients

• 800 g Kohlrabi
• Salt
• Pepper
• 2 Eggs
• 80 g Flour
• 30 g Parmesan (1 piece)
• 150 g Breadcrumbs
• 4 tbsp Sunflower oil
• 2 bunch Herbs to taste (e.g. dill, parsley, chives, chervil)
• 400 g Yogurt (1.5% fat)
• 1 drop Lemon juice
• Cayenne pepper
• 4 leaves Head lettuce

Instructions

1. 1. Peel the skin off the kohlrabi.
2. 2. Slice the kohlrabi into rounds about half a centimeter thick.
3. 3. Season the slices with salt and pepper.
4. 4. Whisk the eggs in a shallow plate.
5. 5. Place the flour in a second shallow plate.
6. 6. Grate the Parmesan cheese finely.
7. 7. Mix the grated Parmesan with the breadcrumbs in a third plate.
8. 8. Coat each kohlrabi slice in the flour first.
9. 9. Dip the floured slices into the beaten eggs next.
10. 10. Press the egg-coated slices into the Parmesan-breadcrumb mixture last.
11. 11. Heat oil in a large frying pan.
12. 12. Fry the kohlrabi slices in batches over medium heat.
13. 13. Fry each side for about two to three minutes until golden brown.
14. 14. Remove the finished slices from the pan.
15. 15. Place them on kitchen paper to absorb excess oil.
16. 16. Wash the fresh herbs under running water.
17. 17. Shake the herbs dry.
18. 18. Set aside a few nice leaves for decoration.
19. 19. Finely chop the rest of the herbs.
20. 20. Mix the chopped herbs with the yogurt.
21. 21. Add a splash of lemon juice.
22. 22. Season the dip mixture with cayenne pepper.
23. 23. Fill the finished yogurt dip into a small bowl.
24. 24. Wash the salad leaves.
25. 25. Shake the salad leaves dry as well.
26. 26. Plate the kohlrabi.
27. 27. Add the fresh salad.
28. 28. Serve the herb yogurt as a dip.

Nutrition per serving

• kcal: 468
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 56 g