John Myers
Spicy Breaded Kohlrabi Crescents
The perfect spicy breaded kohlrabi crescents recipe with a picture and simple step-by-step instructions.
- 3 piece Kohlrabi fresh from the garden
- 1,5 liter Homemade vegetable broth.
- 2 piece Egg whisked
- 10 tbsp Flour
- 10 tbsp Breadcrumbs see here: http://www./rezept/390411/Viel Zweckpaniermehl-scharf.html
- 8 tbsp Rapeseed oil
- These 3 kohlrabi are from the second harvest this year. A harvest is still to come, they are still growing. What I can’t use on the day of harvest or the next day is canned for winter supplies.
- Peel the kohlrabi. Then simmer as a whole tuber in the vegetable stock until firm to the bite. Rinse briefly under cold water, cut into slices (thickness to taste) and then cut the slices in half.
- While whisking the eggs, I season them with salt, pepper and a vegetable seasoning that I have made myself and of which I always have a supply. But of course everyone can season as they like.
- Now the kohlrabi moons are first properly floured (knock off the excess flour), then dipped into the eggs and then rolled in the breadcrumbs. Press the crumbs down lightly so that they stick better. The edge should also be well covered with flour and egg so that the breading holds well.
- The breaded kohlrabi moons are now baked in rapeseed oil over medium heat. Then take it out of the oil and let it drain briefly on paper towels.
- Serve on a preheated platter. We had a garden salad (green salad, carrots, herbs) and a fried egg. But I prefer stuffed baked potatoes with it. But everyone can choose according to their taste.
- Another tip: As you can see in the second picture, I cut through the crescent moons once while eating. Then the cut surfaces are sprinkled with sea salt from the mill and a little Parmesan is grated on top at the very end. That is pure taste.
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