Ingredients
Check off ingredients as you go
For 8 medium-sized schnitzels
- 1 can of corn (550g/19oz before draining), drained
- 1 egg
- 90g (¾ cup) sifted flour
- 2 tablespoons breadcrumbs
- ½ teaspoon sweet paprika
- Salt, pepper
- 1 tablespoon olive oil
For the breading
- breadcrumbs
- 2 tablespoons white sesame seeds (optional)
- a little dried cilantro (optional)
- 1 beaten egg
For frying
- neutral oil
Rinse the corn and drain thoroughly. In a food processor, blend two-thirds of the corn with the egg. Transfer to a mixing bowl and add the flour, breadcrumbs, and reserved corn kernels. Season with salt and mix to obtain a homogeneous mixture.
Refrigerate for 20 to 30 minutes. This step makes shaping the schnitzels easier. Prepare one plate with breadcrumbs and sesame seeds, and another with the beaten egg. Moisten your hands, or use two spoons to form schnitzels and place them first on the plate with egg, then the sesame breadcrumbs to coat them.
Fry in a pan with ½cm (¼ inch) of neutral oil for 3-4 minutes on each side. Drain.
Serve immediately with a green salad, mashed potatoes, or fries.
Tips and Variations
- Crispy oven version: arrange on a baking sheet with an oil spray on each side and bake in a preheated 210°C (410°F) oven for about 15-18 minutes or until nicely golden. Flip halfway through!
- For a protein-rich version, add 200g (7oz) firm tofu, drained and blended with the corn, along with 2 tablespoons of oil instead of one.
- Prepare your schnitzels in advance and reheat them in the oven before serving.
- Freeze them for those lazy evenings!