Fried Kohlrabi with Seasonings

6 servings

10 minutes

When listing cabbage varieties, kohlrabi is often forgotten - and in vain. Compared to white cabbage, it has a sharper and brighter taste. And its texture is dense, so you can cook many wonderful dishes with it. If you cut kohlrabi into strips, roll in flour with spices and fry, you will get a wonderful snack. It is also vegan, which will help diversify your diet during Lent.

Energy value per serving

• Calories: 97.8
• Proteins: 2.9g
• Fats: 9g
• Carbohydrates: 12.1g

Ingredients

• Kohlrabi: 600 g
• Rice flour: 1 tbsp
• Grape seed oil: 3 tbsp
• Ground red pepper: to taste
• Caraway: to taste
• Curry: to taste
• Paprika: to taste

Cooking steps

1. Peel the kohlrabi, cut it into large sticks (about 1 by 5 centimeters).

   Required ingredients:

   • Kohlrabi: 600 g

2. In a skillet (preferably cast iron), heat oil over medium heat. Dredge kohlrabi in flour, carefully place in the skillet, and fry for two to three minutes on each side until browned, then place on paper towels to absorb excess oil, season to taste, and serve hot.

   Required ingredients:

   • Rice flour: 1 tablespoon
   • Grape seed oil: 3 tablespoons
   • Ground red pepper:  to taste
   • Caraway:  to taste
   • Curry:  to taste
   • Paprika:  to taste