Kohlrabin nuggets without salt

Ingredients for 2 servings:

• 500 g kohlrabi
• 3 handfuls of breadcrumbs
• 6 tbsp sesame seeds
• some paprika powder
• some caraway powder
• some pepper
• 3 eggs
• Oil for frying
• 2 handfuls of flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

without salt, suitable for Baby Led Weaning (BLW)

Peel the kohlrabi, quarter it, and cut it into slices approximately 0.7–1 cm thick. Fill a frying pan with approximately 1 cm of oil and heat. Be careful not to overheat the oil or make it smoke. Preheat the oven to 200°C and line a baking sheet with baking paper. Season the kohlrabi with caraway seeds and a little pepper. Prepare the breading stations. First, place the flour in three deep plates, beat the eggs in a second plate, and mix the breadcrumbs with sesame seeds and a generous amount of paprika in a third plate. Gradually coat the kohlrabi slices thoroughly with flour, dip them in the eggs, roll them in the breadcrumbs and sesame seeds, and fry in the hot oil until golden brown. Briefly drain the breaded kohlrabi nuggets on kitchen paper and then finish cooking in the oven for approximately 15 minutes. The kohlrabi should be soft. Optionally, you can also add 1 tablespoon of very finely chopped fresh parsley to the breadcrumbs. Mix the remaining breadcrumbs and sesame seeds with the remaining eggs. Add fresh parsley, if desired. Drop the mixture into the hot oil in small portions using a spoon and fry until golden brown. We like to serve this with a quick, simple curry sauce made with Greek yogurt (10% fat) and plenty of curry powder, salad, and frozen fries, which we season with a little paprika, finely grated rosemary, and a pinch of garlic powder instead of salt.