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Einfache Airfryer Quinoa Bratlinge – Schnell Knusprig

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These Airfryer Kohlrabi Schnitzel offer a delightful combination of textures and flavors. Slices of tender kohlrabi are coated in a seasoned, golden-brown breading, achieving a satisfying crispness through air frying. Each schnitzel presents a mild, slightly sweet vegetable core complemented by the savory, crunchy exterior. They are typically served with a bright, creamy herb sauce that adds a refreshing counterpoint to the richness of the breading, often finished with a squeeze of fresh lemon.

Ingredients

Scale
  • 2 medium kohlrabi bulbs (about 1.5 lbs total)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups Panko breadcrumbs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Olive oil spray
  • For the Creamy Herb Sauce:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • For Garnish:
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. **Prepare Kohlrabi**: Peel the kohlrabi bulbs and slice them into 1/4-inch thick rounds. Steam or blanch the kohlrabi slices for 5-7 minutes until slightly tender but still firm. Drain well and pat dry thoroughly with paper towels.
  2. **Set Up Dredging Station**: Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the third, combine the Panko breadcrumbs with the remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika.
  3. **Coat Kohlrabi**: Dredge each kohlrabi slice first in flour, shaking off excess. Then dip into the beaten egg, allowing any extra to drip off. Finally, press firmly into the seasoned Panko breadcrumbs, ensuring an even and complete coating.
  4. **Preheat Airfryer**: Preheat your air fryer to 375°F (190°C) for 5 minutes.
  5. **Air Fry**: Lightly spray the air fryer basket with olive oil. Arrange the coated kohlrabi schnitzel in a single layer, ensuring not to overcrowd the basket. You will likely need to cook them in batches. Lightly spray the tops of the schnitzel with olive oil.
  6. **Cook**: Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy. Repeat with remaining batches.
  7. **Make Sauce**: While the schnitzel cooks, combine all ingredients for the creamy herb sauce in a small bowl. Stir until well combined.
  8. **Serve**: Serve the Airfryer Kohlrabi Schnitzel immediately, topped with a dollop of the creamy herb sauce, a sprinkle of fresh parsley, and a lemon wedge on the side.

Notes

For extra crispiness, ensure the kohlrabi slices are very dry before breading.

Adjust seasoning in the breadcrumbs to your preference; a pinch of cayenne can add a subtle kick.

Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer for best results.

If you do not have Panko, regular breadcrumbs can be used, but Panko provides a superior crisp texture.

The blanching step is crucial for tender kohlrabi; raw kohlrabi might remain too firm after air frying.

Nutrition

Find it online: https://gesundundfix.de/einfache-airfryer-quinoa-bratlinge-schnell-knusprig/