Air-Fryer Keto Kohlrabi Schnitzel with Herb Quark

Crispy, juicy and cooked to golden perfection, this air-fryer kohlrabi schnitzel is a keto take on the classic German dish and a tasty option for anyone who enjoys schnitzel. Pair it with a herb German Quark for a delicious weekend lunch ready in 30 minutes. Be sure to try them!

2 Small kohlrabi, peeled and cut into 1cm rounds
Sea salt
50 g Hazelnuts, finely ground
2 Small eggs
100 g Pork rind with sea salt, finely ground
2 tbsp Chicken schmaltz

1 Spring onion, chopped
15 g Flat parsley, chopped
250 g German Quark
50 g Plain yoghurt
1 tsp Lemon juice
Sea salt and black pepper

Clean and peel the kohlrabi, then slice each into 1 cm thick round. Bring a saucepan of salted water in boil. Add kohlrabi slices and cook for 5 minutes, remove, rinse with cold water and pat dry.
Clean and wash the spring onion and cut into fine rings. Wash the parsley, shake dry and finely chop. Mix the quark with the yoghurt. Add in the spring onion and parsley, and season with salt, pepper and lemon juice.
Place finely ground hazelnuts on a plate. In another bowl, whisk the eggs and season with salt and pepper. Place the ground pork rind on a plate.
Dip kohlrabi slices into ground hazelnut to coat both sides and shake off excess. Dip into egg mixture, then into ground pork rind, patting to help coating adhere.
Grease the airfryer with chicken schmaltz, then place prepared kohlrabi schnitzels in a single layer on the basket. Drizzle some more chicken schmaltz over. Cook at 190C/375F for 10-12 minutes until golden crispy. You will have to do this in batches. Serve with herb Quark.

22 comments:

sotis 21/3/25 12:57: c'est la deuxième recette de ce style que je vois aujourd'hui, il faut que je teste ça!!! bisous
Tom 21/3/25 13:57: ...I love schnitzel, thanks Angie.
DEZMOND 21/3/25 14:10: Nom nom nom a perfect lunch for spring days! I sometimes do the same with bigger parsley cut into nice big slices.
eileeninmd 21/3/25 16:56: Looks very tasty, thanks for sharing!
Take care, have a great day!
Christine 21/3/25 20:06: yummy
Cooking Julia 21/3/25 23:33: A nice plate that I would love to taste.
roentare 22/3/25 00:28: You make the unusual ingredient taste wonderful
J.P. Alexander 22/3/25 00:33: Se ve muy rico. te mando un beso.
Brian's Home Blog 22/3/25 00:40: That looks so good! I've not had schnitzel in a very loong time!
Anne in the kitchen 22/3/25 01:22: Never had this before, but now I have to try it
ellie 22/3/25 02:54: Oh, it looks so crispy! I have had any in so long! Awesome dip too!
Caitlin'nMegan 22/3/25 02:55: Beautiful presentation💗💗💗💗Thank you so much for the recipe!
Balvinder 22/3/25 03:13: Kohlrabi in Schnitzel form sounds really good.
Anonymous 22/3/25 05:47: Sounds very interesting!
Tandy (Lavender and Lime) https://tandysinclair.com
The-FoodTrotter 22/3/25 09:16: That's an interesting take a rarely used vegetable! It looks delicious anyway :)
Lola Martínez 22/3/25 10:34: Apenas utilizo el colinabo, no tengo costumbre, y me estoy perdiendo recetas buenísimas como esta en la cocina. A ver si aprendo de la tuya.
David M. Gascoigne, 22/3/25 12:06: Looks very tasty indeed. This might be the motivation I need to go and get a couple of schnitzels this morning.
DeniseinVA 22/3/25 14:57: It looks delicious and I like the idea of the ground pork rinds. Thanks Angie!
Bill 22/3/25 16:43: Looks tasty.
Federica Simoni 22/3/25 17:43: bellissima presentazione, molto invitante!
Ananka 22/3/25 18:25: Looks good, I need to use my air-fryer more! :-D
Grace 22/3/25 22:57: Parece muy rico. Los nabos (así se denominan aquí) me encantan y los uso rayados en ensalada o saltados con salsa de soja.
La receta presente tiene ingredientes que no reconozco; pero es adaptable.
Siempre todo atractivo, original y rico.
Gracias Angie!
Muy bonito fin de semana!!