Fried Stuffed Kohlrabi Cutlets

Fried kohlrabi cutlets can be enjoyed as a warm starter with tartar sauce, or served with mashed potatoes and a bowl of your favorite salad to create a delicious homemade lunch that will delight all family members. Even those who usually turn up their noses at the sight of vegetables.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Okra

  • 16 dag Cheese, edamame

  • 6 dag Ham, pressed

  • 8 pieces Salt, table

  • pieces Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • pieces Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

Steps

  1. Wash the kohlrabi leaves, dry them, and remove the main vein. Blanch them in salted water to soften them. Be careful not to overcook the leaves. Drain the blanched leaves and dry them on paper towels.

  2. Spread the dried leaves on a clean work surface. Layer them with cheese and ham, and season with pepper and salt to taste. Fold the leaves and roll them into a bundle, gently pressing them between your palms to remove any excess liquid.

  3. Bread the kohlrabi rolls in the Viennese style: first coat them in flour, then dip them in beaten eggs, and finally roll them in breadcrumbs. To enhance the flavor, lightly season the eggs with salt and pepper.

  4. Fry the kohlrabi cutlets over medium heat for 4 to 6 minutes. Once fried, remove them from the oil with a slotted spoon and drain on paper towels. Serve warm with tartar sauce or mashed potatoes and a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 72.82 kcal
  • Fat: 2.08 g
    • Saturated Fat: 1.13 g
  • Carbohydrates: 8.52 g
    • Sugars: 0.04 g
  • Protein: 4.75 g
  • Fiber: 1.69 g