Air Fryer Kohlrabi Medallions with Sesame-Lime Crust and Mint Yogurt Cream

Instructions

1. 1

   Preheat the air fryer to 375°F (190°C) for 3 minutes.

2. 2

   Pat the kohlrabi medallions dry with paper towels. In a bowl, toss them with 1 tablespoon (15 ml) olive oil, half the salt, half the black pepper, the garlic powder, sweet paprika, and the lime zest.

3. 3

   Set up three containers: place the beaten egg in the first; in the second, combine the panko, sesame seeds, Parmesan, and the remaining salt and black pepper; leave the third empty for the breaded pieces.

4. 4

   Dip each kohlrabi medallion into the beaten egg, then coat it in the panko-sesame-Parmesan mixture, pressing lightly so the crust adheres well. Transfer to the clean container.

5. 5

   Brush or spray the air fryer basket with a little of the remaining 1 tablespoon (15 ml) olive oil. Arrange the medallions in a single layer without crowding, and brush or spray the tops with the rest of the oil.

6. 6

   Cook at 375°F (190°C) for 8 minutes. Carefully flip the medallions and cook for 6 to 8 minutes more at 375°F (190°C), until golden, crisp outside, and tender in the center.

7. 7

   While they cook, make the cream sauce: stir together the Greek yogurt, mint, honey, 1 tablespoon (15 ml) lime juice, and, if you want a looser sauce, the water. Adjust with the remaining lime juice to taste.

8. 8

   Serve the kohlrabi medallions hot with the mint yogurt cream spooned over the top or on the side for dipping.