Homemade corn schnitzel was on my list of Things I Never Expect to Make. (Also on that list would be bissli, cereal, and mozzarella.) But one fine day, Abi Moskovits mentioned on the What’s for Dinner Facebook group that she was making exactly that for dinner.
Corn schnitzel! With canned corn, mayo, bread crumbs, and an egg! It sounded so easy. And of course, it was.
I added matzah meal to the batter to give it more body, and coated the patties in these golden breadcrumbs with sesame seeds that I found in my makolet. You can use any breadcrumbs (and add the sesame yourself), though I think the golden crumbs make them look more like the Tivol [or insert your local brand here] schnitzels.
They hold together well during cooking and eating and are packed with corn, the way a purist likes her corn schnitzels to be. (Purist? Me? Yeah.) You could add some shredded veggies, but then you’d have to call them veggie schnitzels. It’s your call.
The bottom line is that they taste so good, you’ll find yourself going over the ingredient list as you try to figure out what could possibly be so delicious about a corn-mayo-matzah meal patty. I don’t get it, either.
They’re pretty close to the store-bought kind, only better. Of course.
Where’s my ketchup?
One year ago: Photography @ MQP: Fill it Up!
Inspired by Abi Moskovits of My Cakery Bakery
Yield: 11 (2-inch) patties
- 550 grams (19.5 oz) canned corn
- ½ cup mayonnaise
- ½ cup matzah meal
- 1 egg
- ¼ tsp salt
- black pepper to taste
- ½ cup “golden breadcrumbs with sesame seeds” (such as Osem’s peirurit zahav im sumsum)
- canola oil, for frying
1. In a medium bowl, mix together corn, mayonnaise, matzah meal, egg, salt, and pepper.
2. Spread half the breadcrumbs on a plate (you may not need the full amount, so start with half and add as needed). Scoop ¼-cupfuls of the schnitzel mixture and form them into patties. Coat completely (sides, too!) with breadcrumbs.
3. Heat a few tablespoons of oil in a nonstick skillet (start with 2-3 and add as needed). Fry schnitzels three at a time over medium heat, cooking for 4 minutes on the first side and 3 minutes on the second side, or until browned and crispy. Transfer to a baking sheet lined with paper towels to drain excess oil. Serve hot or room temp.