Corn Schnitzel

Categories: Dinners recipes, Lunch Recipes, Vegetarian recipes

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Corn Schnitzel

I’m always in favor of homemade versions of processed food. The result is always healthier, fresher, and tastier.
This is how this amazing corn schnitzel came to be. I’m not going to say this was quick and easy but it’s definitely worth the effort. You’ll be rewarded with a golden crispy corn schnitzel that kids and adults will love.

Makes 6 schnitzels


320 grams canned corn (2 cups)
1 onion
3 Tbsp oil
1 egg
2 Tbsp water
1 Tbsp ketchup
140 grams flour (1 cup)
Ground black pepper
1 tsp salt

1 cup breadcrumbs
1 tsp flour
1 egg, beaten


1. Place one cup of corn in a food processor and grind. Transfer to a bowl.

2. Heat a pan with the oil. Finely chop the onion and sauté for around two minutes while stirring and add to the ground corn. Add the other ingredients and mix until well combined.

3. Take an 8 cm ring and prepare a surface lined with a clean sandwich bag. Lay the ring on top of the bag and stuff it with the corn mixture. It’ll weigh around 100 grams. Gently remove the ring and repeat until you’ve used all the mixture.

4. Freeze for an hour. Mix breadcrumbs with one teaspoon of flour. Gently brush the schnitzel with egg and coat with the breadcrumbs on all sides. Don’t worry if it falls apart somewhat. Stuff it back in the ring and remove gently. Looks fine, right?

5. Freeze for 40 minutes. At this stage you can defrost for around an hour before you want to fry it.

6. Preheat an oven to 180°C.

7. Heat 5 Tbsp of oil in a pan. Don’t add it all at once, top it up as you go along. Fry the schnitzels until golden and gently flip with a spatula and fry the other side until golden as well.
I recommend frying for around 2 minutes on each side. When the schnitzel is golden, transfer to a baking tray lined with parchment paper and bake for around 20 minutes. You don’t need to flip or add any oil. You can’t skip the baking stage. The schnitzels are too thick and won’t cook all the way through.

Good to know…
Six schnitzels isn’t a lot and I recommend doubling the recipe, which yields a bit less than a bag of frozen corn schnitzels. The egg is enough to brush a double amount of schnitzels.
Frozen corn also works, just defrost beforehand. One 550 gram can of corn works here and then you can use 2 Tbsp of the liquid in the can instead of using water.
Work with wet hands, the mixture is sticky.

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