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Kohlrabi Schnitzel

Kohlrabi is an absolutely wonderful vegetable that can be prepared in so many different ways, but my favorite? Delicious and crispy Kohlrabi Schnitzel!

Why hello there, Kohlrabi Schnitzel!

I will never stop singing the praises of kohlrabi, this delicious cousin of cabbage, cauliflower and kale. Especially when it’s coated in crispy panko bread crumbs and pan-fried! Oh, and served with an amazingly flavorful and creamy Ramp Aioli that is just *chef’s kiss*. You’re going to want to bookmark this for Meatless Mondays, Steakfree Sundays (you’re welcome for the coinage! 😂) and all veggie days in between. 💚

Happy Friday, everyone!

xoxo Donata


Serves 2-3

1,8 lb (800 g) kohlrabi (2-3 bulbs)

3 cups (700 ml) vegetable stock

1/4 cup (50 g) all purpose flour

2 eggs

1 1/2 cups (150 g) panko bread crumbs

1/2 tsp garlic powder

1 tsp kosher salt

1 tsp freshly ground pepper

1/4 cup (60 ml) vegetable oil


Bring the vegetable stock to a simmer in a large pot.

Trim the ends of the kohlrabi bulbs. Peel the tough outer skin with a vegetable peeler or paring knife until you see the lighter flesh coming through. Slice horizontally into finger thick slices.

Cook the kohlrabi in the vegetable stock for about 6-7 minutes until slightly soft.

Remove from the stock with a slotted spoon (save the stock for a soup!) and place in a colander to drain and cool.

Crack the eggs into a bowl and whisk throughly with a fork.

In another bowl, whisk the flour, garlic powder, salt and pepper together.

Prepare a third bowl with the panko bread crumbs.

Preheat oven to 390 F (200 C).

Heat the vegetable oil in a large pan on medium heat until shimmering.

Prepare a plate with some paper towels to soak up excess oil after frying.

Take a kohlrabi slice and dredge it in the flour to lightly coat it. Then submerge in the whisked eggs, turning the slice over with two forks. Move on to the bowl with the panko bread crumbs and gently press the panko on both sides of the kohlrabi.

Transfer to the pan with the heated oil. Fry on both sides until golden brown, about 2-3 minutes per side. Turn the heat down a bit if the pan gets too hot.

Repeat with the remaining kohlrabi slices.

You can keep them warm in the oven covered in foil for 10-15 minutes until ready to serve.

Serve with a fresh salad and lashings of Ramp Aioli.

Ramp Aioli


2 eggs

1/2 cup extra virgin olive oil

1/2 cup neutral oil such as grapeseed

1 cup (1,6 oz, 45 g) ramp leaves, washed, dried and finely chopped

2 tsp fresh lemon juice

1 tsp kosher salt

freshly ground pepper to taste


Crack the eggs into a high mason jar or blender jar. Add a 1/4 cup of olive oil and blend, moving the blender in an up and down motion. Slowly add the rest of the olive oil and then the neutral oil in slow, steady thin stream, all the while moving the blender up and down until emulsified and thick. Add the chopped ramp leaves, lemon juice, salt and freshly ground pepper and blend until just combined.

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