Israelis have a general love of corn: they put it in shakshuka and on top of pizza, and you can even order “corn sticks” at McDonald’s in Israel. I once saw a grandma at a playground in Tel Aviv take ears of corn from her purse and present them as snacks for her grandchildren. (It’s actually a great idea.)
Corn schnitzel may sound like a strange type of schnitzel since it is more like a patty than thinly pounded meat. However, in Israel, it is popular both as a kid-friendly meal option and as a vegetarian alternative to chicken schnitzel. Serve these corn schnitzel patties with mashed potatoes or rice, and everyone will go home happy.
This recipe is excerpted with permission from “Modern Jewish Comfort Food” by Shannon Sarna
Serves 4 – 6
For the corn patty mixture:
4½ cups (24 ounces) cooked corn (from fresh or frozen)
1 cup bread crumbs
½ cup unbleached all-purpose flour
2 large eggs
1 tablespoon coarsely chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
Bread crumb mixture:
1 cup unseasoned bread crumbs
½ teaspoon fine sea salt
1½ tablespoons sesame seeds
1. Make the corn patty mixture: Pulse the corn in a food processor fitted with the blade attachment until almost smooth but you can still see pieces of corn kernels.
2. Transfer the corn to a bowl and combine it with the bread crumbs, flour, eggs, parsley, garlic powder, salt, and pepper.
Make the bread crumb mixture: In a separate bowl, combine the bread crumbs, salt, and sesame seeds.
3. Form 1-inch-thick round patties of the corn mixture, using around ¼ cup per patty. Dip them into the bread crumb mixture, pressing gently so the crumbs stick to the sides.
Repeat with all of the corn mixture and the bread crumb mixture.
4. Pour the oil to 1 to 1½ inches’ depth into a large sauté pan over medium to high heat.
5. Fry the corn patties until golden brown, around 3 minutes per side.
Serve warm with ketchup or other favorite dips.