Baked Homemade Corn Schnitzel - Walla! Food

2020-09-06T04:57:12.806Z

Like many children in the 80s, Racheli Krott grew up on corn schnitzel, this time she brings the home-baked version of this much-loved dish.

Baked homemade corn schnitzel

Like many children in the 80s, Racheli Krott grew up on corn schnitzel, this time she brings the home-baked version of this much-loved dish.

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Recipe By: Racheli Krot, from the FOODY recipe book, Walla!

Food

Conversion calculator

For schnitzels:
- 550 g corn kernels (canned corn or frozen / fresh corn)
- 1 egg
- 1 tablespoon canola oil
- לבן White flour
- דק Thin corn flour (or white flour if not)
- ⅓ Bread crumbs
- ½ teaspoon of salt
For coating and baking
- 1 cup bread crumbs
- 1 tablespoon sesame seeds
- 3 tablespoons oil or oil spray

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1 Preheat oven to 190 degrees.
Line an oven pan with parchment paper and lightly grease.
2 In a food processor, grind half the amount of corn to a fairly smooth texture.
It's fine if small pieces of corn remain.
In a bowl, mix all the corn with the rest of the ingredients for the schnitzels and refrigerate for half an hour.
Using wet hands, form flat patties from the mixture and coat with breadcrumbs mixed with sesame seeds.
4 Place on the baking sheet with the greased baking paper and pour oil again or spray oil on the schnitzels.
Bake for 15-10 minutes and turn to the other side for another 10 minutes, until the coating is golden and the schnitzels are completely done.
5

vegan version:
omit the egg and put white flour instead of plain flour, self-raising tablespoon tahini.
5

For the gluten-free version:
Convert the white flour also into corn flour and the bread crumbs into gluten-free bread crumbs or gluten-free cornflakes that are finely ground for the mixture or ground a little coarser for the coating.