Kohlrabi, Parmesan and Sage Crisp Bites with Lemon Honey Yogurt Cream

Name: Kohlrabi, Parmesan and Sage Crisp Bites with Lemon Honey Yogurt Cream
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 10.6 oz grated kohlrabi; 2.5 oz grated Parmesan cheese; 1/3 cup breadcrumbs; 1 large egg; 2 tbsp fresh sage, chopped; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/2 tsp salt; 1 tbsp olive oil; 1/2 cup plain Greek yogurt; 1 tbsp honey; 1 tsp lemon zest; 2 tsp lemon juice

An original crispy snack made with grated kohlrabi, Parmesan and fresh sage, baked until golden and flavorful, served with a lemon honey yogurt cream for a fresh and smooth contrast.

20 minPrep

22 minCook

42 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

300 g grated kohlrabi (grated grueso and escurrido)
70 g grated Parmesan cheese (finely grated)
40 g breadcrumbs (preferiblemente fino)
1 unit egg (lightly beaten)
6 g fresh sage, chopped (more extra for decorar optional)
2 g garlic powder
1 g black pepper (freshly ground)
3 g salt (divided)
15 ml olive oil (for brush the bandeja and the bocados)
120 g plain Greek yogurt (for the cream)
15 ml honey (for the cream)
2 g lemon zest (finely grated)
10 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

162 kcal

Calories

8.1 g

Protein

11.4 g

Carbs

9.2 g

Fat

1.8 g

Fiber

9.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and brush it with half of the olive oil.
2
2. Place the grated kohlrabi in a clean kitchen towel and squeeze well to remove as much moisture as possible. Transfer it to a large bowl.
3
3. Add the grated Parmesan, breadcrumbs, beaten egg, chopped sage, garlic powder, black pepper, and 2 g salt to the bowl. Mix until you have a moist but compact mixture.
4
4. Form 12 small portions and flatten them slightly into thick disks. Place them on the baking sheet and brush the tops with the remaining olive oil.
5
5. Bake for 10 minutes at 220 °C / 425 °F. Carefully flip each crisp bite and bake 10 to 12 minutes more, until golden and crisp around the edges.
6
6. While they bake, stir together the Greek yogurt, honey, lemon zest, lemon juice, and 1 g salt in a small bowl until smooth.
7
7. Let the crisp bites rest for 2 minutes after baking so they can set. Serve hot or warm with the lemon honey yogurt cream, and garnish with a little extra chopped sage if desired.

Chef tips

Draining the kohlrabi well is the key to a crisp texture. If the mixture feels too wet, add 1 extra tablespoon of breadcrumbs.

Substitutions

You can substitute kohlrabi with turnip or well-drained zucchini. Parmesan can be replaced with Grana Padano, and sage with fresh thyme for a different aromatic profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon