Fried Sesame-Coated Kohlrabi Sticks
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
495
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 12.67 g | (13 %) | ||
| Fat | 42.25 g | (36 %) | ||
| Carbohydrates | 24.84 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.17 g | (44 %) |
more nutritional values
| Vitamin A | 9 mg | (1,125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.79 mg | (15 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 40.38 μg | (13 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 7.92 μg | (18 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 898.88 mg | (22 %) | ||
| Calcium | 98.5 mg | (10 %) | ||
| Magnesium | 49.34 mg | (16 %) | ||
| Iron | 30.17 mg | (201 %) | ||
| Iodine | 9.19 μg | (5 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 5.07 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Kohlrabi
- salt
- 2 egg whites
- 150 grams Sesame seeds
- 100 milliliters sunflower oil
Preparation steps
1.
Peel kohlrabi and cut into 1 cm thick (approximately 1/2 inch thick) sticks. Cook in salted boiling water until crisp-tender, 6-8 minutes. Drain on paper towels. Whisk egg whites in a shallow dish. Place sesame seeds on a plate.
2.
Preheat the oven to 80°C (approximately 175°F) convection.
3.
Dip kohlrabi sticks first in egg whites, then coat with sesame seeds on all sides. In a pan with plenty of oil, fry the first batch of kohlrabi on all sides until golden-brown, 3-4 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in the oven. Cook remaining kohlrabi sticks in the same manner.
4.
Serve with a dip made from yogurt, quark or buttermilk.
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