Ingredients
Check off ingredients as you go
Makes 8 medium schnitzels
- 1 can (550 g / 19 oz before draining) corn, drained
- 1 large egg
- 90 g (¾ cup) all-purpose flour (plain flour), sifted
- 2 Tbsp breadcrumbs
- 1/2 tsp sweet paprika
- Salt, pepper
- 1 Tbsp olive oil
For the coating
- breadcrumbs
- 2 Tbsp white sesame seeds (optional)
- a little dried cilantro (coriander) (optional)
- 1 large egg, beaten
For frying
- neutral oil
Rinse the corn and drain it thoroughly. In the bowl of a food processor, blend two-thirds of the corn with the egg. Transfer to a mixing bowl and add the flour, breadcrumbs and the reserved corn kernels. Season with salt and mix until you have a uniform mixture.
Chill for 20 to 30 minutes. This step makes the schnitzels easy to shape. Set out one plate with breadcrumbs and sesame seeds, and another with the beaten egg. Wet your hands, or use two spoons, to shape the schnitzels, then dip them in the egg and then the sesame breadcrumbs to coat.
Fry in a skillet with 1/2 cm (¼ inch) of neutral oil, 3-4 minutes per side, until golden. Drain.
Serve right away, with a green salad, mashed potatoes, or fries.
Tips and variations
- Crispy oven version: arrange on a baking sheet, spray both sides with oil, and bake in an oven preheated to 210°C (410°F) for about 15-18 minutes, or until nicely golden. Flip them halfway through!
- For a protein-packed version, add 200 g (7 oz) firm tofu, drained and blended with the corn, and use 2 Tbsp oil instead of one.
- Make your schnitzels ahead and reheat them in the oven to serve.
- Freeze them for those nights when you can’t be bothered to cook!