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.
Calories97.8kcal
Proteins2.9grams
Fats9grams
Carbohydrates12.1grams
Kohlrabi
600
g
Rice flour
1
tbsp
Grapeseed oil
3
tbsp
Ground red pepper
to taste
Caraway
to taste
Curry powder
to taste
Paprika
to taste
1
Peel the kohlrabi, cut it into large sticks (about 1 by 5 centimeters).
- 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.
- Rice flour: 1 tablespoon
- Grapeseed oil: 3 tablespoons
- Ground red pepper: to taste
- Caraway: to taste
- Curry powder: to taste
- Paprika: to taste
