Airfryer kohlrabi schnitzel are a delicious and healthy alternative to traditional breaded cutlets. Crunchy on the outside and tender on the inside, these kohlrabi slices are perfect for anyone looking for a vegetarian, gluten-free (optional), and dairy-free dish. Kohlrabi, a member of the cabbage family, has a mild and slightly sweet flavor that makes it ideal for oven baking and breading. This recipe is easy to prepare, light yet satisfying, and ideal as a main course or side dish. These kohlrabi cutlets are lower in fat while still delivering great texture and flavor. Perfect for weeknight dinners, meal prep, or as a plant-based alternative to classic schnitzel-style recipes.
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Ingredients
Tools
Steps
Peel the kohlrabi and slice them into rounds about 1 cm thick.
Bring a pot of salted water to a boil and blanch the kohlrabi slices for 5–7 minutes until just tender. Drain and let cool slightly.
In a bowl, beat the eggs with salt and pepper.
In another bowl, mix the breadcrumbs with thyme.
Dip each kohlrabi slice into the egg mixture, then coat well with the breadcrumb mixture.
Arrange the breaded slices air fryer basket.
Drizzle lightly with extra virgin olive oil.
Bake at 200°C / 390°F for 25–30 minutes, turning halfway through, until golden and crispy.
Serve hot.
Cook’s tips
Vegan version: Replace eggs with a chickpea flour batter or plant-based milk mixed with flour.
Gluten-free: Use rice breadcrumbs, cornmeal, or crushed gluten-free crackers.
Spicy: Add chili powder or cayenne pepper to the breadcrumb mix.
Herb-flavored: Mix dried oregano, thyme, or rosemary into the breadcrumbs.
Baked kohlrabi cutlets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
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Varied doses for servings