Crispy Kohlrabi and/or Zucchini Medallions

  • 2 Kohlrabi and/or 2 zucchini
  • 1/2 cup milk
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • oil
  • Sour cream for dipping

Peel Kohlrabi and cut them into slices no thinner than 1/4″ thick.  Boil them for about 10 minutes, they don’t have to be done. If you use zucchinis, you don’t have to boil them after cutting into slices. Pour milk into a bowl, in a separate bowl, add flour, salt, and pepper. Dip each medallion in the milk, than dip into the flour mixture, make sure each side is coated. Once all medallions are coated, drizzle enough oil into a frying pan. Add Kohlrabi and fry for 3-5minutes or until bottoms of medallions are golden brown. Remove from pan to a plate with paper towels. Serve with sour cream!

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