kohlrabi schnitzel

These crispy fried vegan kohlrabi schnitzel with cucumber potato salad are your fix when you are in the mood for something fried!

Vegan Kohlrabi Schnitzel with Cucumber Potato Salad

kg waxy potatoes (2.2 lbs)

onion

vegetable broth (1 cup)

white wine vinegar

sugar

salt and pepper

English cucumber

canola oil

some dill, finely chopped

kohlrabi

g flour

300 ml plant-based milk (1 and 1/4 cups)

salt

paprika

black pepper

frying oil

shallow bowl filled with flour

shallow bowl filled

Peel the potatoes, fill a large pot with water, add salt and boil the potatoes until tender (depending on their size, about 20-30 minutes). Strain and let them cool a bit while you continue with the dressing. 

Dice the onion and sauté it in a saucepan with 2 tablespoons oil, until translucent. Deglaze with vegetable broth and bring it to a boil. Remove from the heat and add in the white wine vinegar, sugar and salt &amp; pepper. 

Peel the cucumber and slice into thin rounds. Cube the potatoes.

Pour the dressing into a salad bowl, add the vegetables and canola oil and toss. 

Add fresh dill and season with more salt and pepper if necessary. 

Cucumber Potato Salad 

 Peel and cut the kohlrabis into 1 cm thick slices. Boil in salted water for about 5 minutes, until tender.

Combine the water and flour until no clumps remain and stir in the salt, paprika and black pepper.

Heat enough frying oil in a large pan to cover the bottom of it.

First dredge the kohlrabi pieces in the flour, then the water-flour mixture and then into the breadcrumbs. Gently press to seal.

 Fry the kohlrabi slices for about 3-4 minutes on each side, until golden brown.

 Serve immediately with the cucumber potato salad.

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Vegan Kohlrabi Schnitzel with Cucum...

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