Seasoned Bread Crumbs
Oil for frying
Schnitzel seems to be all the rage these days with entire restaurants devoted to this thin fried style of preparing (usually) meats. We first enjoyed Kohlrabi Schnitzel at the late great Dynamic Dish in Atlanta and we have kept it on our Farmhouse Menu ever since.
- Slice peeled Kohlrabi into 1/4″ thick rounds.
- Dip in beaten Egg.
- Coat with seasoned (salt and pepper) Bread Crumbs.
- Fry in Vegetable or other light frying oil until crispy and brown.
These can be made a short time ahead but are best served quickly so the breading doesn’t get soggy. We like these as an appetizer.