1 hr 0 min
1 hr 0 min
0 from 0 reviews
Like many children, I grew up on corn schnitzel. I used to eat it at least twice a week after coming home from school. It was as simple as taking it out of the freezer and popping it into the toaster oven for a few minutes. An easy task for any kid and a nice way for parents to make sure their children got at least one more vegetable in their diet that day. I was surprised to discover how easy it is to make at home. Just a few ingredients, mixed together and formed into patties, and voilà, you have corn schnitzel. It’s a fun activity to do with kids and also makes a great late-night snack for the weekend. I stored the leftovers in the freezer, and the next day, I just toasted them in my toaster until they were ultra-crispy. It’s incredible. And hey, the only dip allowed with them is ketchup. Because… just because.
Peel the corn cobs and with a knife shave the kernels off into a bowl.
In a food processor add half of the corn kernels and blend until a mixture is smooth.
In a bowl, add the rest of the ingredients together with the rest of the corn kernels and mix well. Transfer to the fridge for an hour.
In a separate bowl, mix the sesame and breadcrumbs.
Remove the mixture from the fridge, and with wet hands, scoop a small piece and flatten into an oval shape.
Beat the eggs and salt, and then dip the oval patties in and coat from all sides. Transfer to the breadcrumbs mix and coat from all sides.
Heat up the oil in a deep pan, and fry on both sides until golden.
Eat with ketchup while still hot!
YASSS!
write your comment