John Myers
Breaded Kohrabi Slices with Tomatoes
The perfect breaded kohrabi slices with tomatoes recipe with a picture and simple step-by-step instructions.
- 600 g Kohlrabi fresh
- 100 g Flour
- 2 Pc. Eggs
- 200 g Breadcrumbs
- 4 tbsp Oil
- 250 g Tomato mix
- 1 small Onion
- 1 tbsp Chili oil
- Salt and pepper
- Wash the kohlrabi, peel and cut into 2cm thick slices. Cook in boiling salted water for 2-5 minutes. Remove from the water and drain. Season with salt and pepper. Place the flour on a plate, whisk the eggs and place on another plate. Place breadcrumbs on a third plate. Heat the oil in a pan. Turn the cabbage slices one after the other in the flour, eggs and breadcrumbs, and fry them in the hot oil on both sides until golden. Wash the tomatoes, cut off the stems, cut the tomatoes into pieces. Peel the onion and cut into small cubes. Mix the tomatoes, the onion and the chilli oil, and season with salt and pepper. Serve with the kohlrabi slices.
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