Kohlrabi Schnitzels with Salsa Verde

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Serves 4 as a light meal or entree


2 kohlrabi, leaves removed and reserved, stems discarded, main bulb peeled and sliced into 5mm rounds
100g plain flour
1 egg
75g panko breadcrumbs
Sunflower oil, for frying

For the Salsa Verde:
Reserved leaves of kohlrabi, stems removed (we included the stems in ours and they were a bit tough)
Extra virgin olive oil, about half a cup or less/more to your taste
1 tbsp capers
Big handful of parsley (about 15g)
3 anchovies or more or none
1 clove garlic or 2-3 stems of spring garlic, finely sliced
1 tbsp seeded mustard
1 tbsp lemon juice or sherry/red wine vinegar
Salt and pepper to taste

Salad: Just what we had in the fridge but was delicious!
Lebanese cucumber diced
Avocado, scooped
Celery stalk or two, sliced
Handful of dill, finely chopped


Kohlrabis are the friendly kitchen aliens we love experimenting with. In this recipe we crumb and fry them like schnitzels and serve them alongside a salsa verde (made from leaves from the kohlrabi!), and a crunchy, fresh salad. It’s a really satisfying, textural, bright, light meal for these warmer months!

Kohlrabi Schnitzels with Salsa Verde

Bring salted water to the boil in a large saucepan and add the kohlrabi slices. Cook for about 5-7 minutes or until they start to soften. Drain and let them cool for a few minutes. If the kohlrabi still have some tough skin around the edges, trim them until only the tender flesh remains.

Meanwhile, prepare the salsa verde. Start by sautéing the kohlrabi leaves in a tbsp olive oil for a minute or so until wilted, season with salt and pepper.

Put leaves, 1/4 cup of the olive oil and all reminding ingredients in a food processor and blitz to a loose sauce. Taste, season and add more oil if you want it looser. Set aside.

To make the salad combine all ingredients, season with salt and pepper and set aside.

For the schnitzels, get out 3 medium-size bowls. In the first one, add the flour, season with a good pinch of salt and pepper. In the second one, break in the egg and whisk with a fork. In third one, add the panko.

One by one, toss each kohlrabi piece in the flour until well coated, shaking off any excess. Then dip into the egg and finally, into the panko mixture to completely coat. Tapping off any excess, place them on a plate ready to be fried.

In a large frying pan, add enough sunflower oil to cover half the thickness of the breaded kohlrabi slices. Now heat the oil over a medium-high heat and, working in batches, fry them until golden brown and crispy on both sides. When fried, place them on paper towels to remove the excess oil.

Transfer the schnitzels to a serving plate and sprinkle some flaky salt on top. Serve with spoonfuls of salsa verde and salad.









Hints and Tips

You could make this meal using other veg too like turnip or butternut squash, or if you eat meat, chicken breast would do well too!



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