Spicy kohlrabi schnitzel with fine remoulade

Ingredients for 4 servings:

• 3 kohlrabi
• salt and pepper
• 2 egg whites
• 10 tbsp breadcrumbs
• 1 tsp paprika, pul biber (Turkish flat paprika)
• Oil, for frying
• 2 egg yolks
• 1 tsp mustard
• 1 dashes lemon juice
• salt and pepper
• 1 pinch(s) of sugar
• 250 ml rapeseed oil
• 1 shallot(s), finely diced
• 1 bunch of herbs, chopped spring herbs
• 2 tbsp capers
• 100 g natural yogurt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

classically good

Combine the egg yolks, mustard, lemon juice, salt, pepper, and sugar in a tall mixing bowl and whisk. Gradually add the oil vigorously using a hand blender until a thick mayonnaise forms. Stir in the diced shallots, herbs, capers, and yogurt. Chill until ready to serve. Peel the kohlrabi and cut into slices about 0.5 cm wide. Cook in a little salted water for about 3 minutes. Whisk the egg whites, season with salt, and pepper. Mix the breadcrumbs and pul biber. Toss the kohlrabi slices in the egg whites, then in the breadcrumb mixture. Heat the oil in a pan and fry the schnitzels in batches until golden brown on both sides. Drain on kitchen paper and serve with the remoulade. Mashed potatoes are delicious with this dish.