Remove the skin from the kohlrabi, cut into 5 mm thick slices and sauté in salted water for 14 minutes. Drain at the beginning in flour, then turn to the other side in a batter of flour (20 g), salt, nutmeg seasoning, grated Emmental cheese, eggs and a little bit of cow’s milk or alternatively beer.
In the meantime, heat oil in a deep frying pot or deep fryer. Bake the kohlrabi slices in it for about 5 minutes.
Put them on the table sprinkled with parsley.
Serve with salad mayonnaise mixed with ketchup.
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