Kohlrabi sticks in sesame-parmesan coating

Ingredients for 4 servings:

• 800 g kohlrabi
• 1 shallot(s)
• 1 garlic clove(s)
• ½ bunch mint
• 250 g yogurt
• 1 tsp lime juice
• 4 tbsp olive oil
• salt and pepper
• 2 eggs
• 150 g sesame seeds
• 100 g Parmesan
• 50 g flour
• 100 ml chili sauce (Thai chili sauce)
• 1 lime(s)
• chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with lime yogurt dip

Peel the kohlrabi and cut into long, thick sticks. Place in boiling salted water and cook for 5-6 minutes. Drain in a sieve and let cool. Peel the shallot and garlic, finely dice the shallot, and press the garlic through a garlic press. Wash the mint, pick off the leaves, and finely slice them. Reserve a few leaves for garnish. Mix together the yogurt, diced shallots, garlic, and mint. Season with salt, pepper, and lime juice. Pour this yogurt dip into a small bowl and drizzle with olive oil. Crack the eggs into a deep plate. Whisk with salt and pepper. Mix the sesame seeds and Parmesan cheese in another deep plate. Pour the flour into a third plate. First coat the kohlrabi sticks in flour, then in the egg, and finally in the sesame mixture. Heat the oil in a pan and fry the kohlrabi sticks in batches, turning occasionally, until golden brown. Drain on kitchen paper and keep warm. Garnish the kohlrabi sticks with mint leaves, lime wedges, and chili flakes, if desired, and serve with the yogurt dip and chili sauce.