Ingredients
For the corn schnitzel:
6 corn cobs (or 2 canned corn, drained)
2 eggs
60 gr extra virgin olive oil
180 gr all purpose flour
40 gr breadcrumbs
2 tsp salt
For the coating:
1 cup breadcrumbs
2 eggs
2 - 3 tbsp sesame seeds
1 tsp salt
Canola oil (for frying)
Ketchup (to serve)
Directions
Step 1
Peel the corn cobs and with a knife shave the kernels off into a bowl.
6 corn cobs (or 2 canned corn, drained)
Step 2
In a food processor add half of the corn kernels and blend until a mixture is smooth.
Step 3
In a bowl- add the rest of the ingredients together with the rest of the corn kernels and mix well. Transfer to the fridge for an hour.
2 eggs
60 gr extra virgin olive oil
180 gr all purpose flour
40 gr breadcrumbs
2 tsp salt
Step 4
In a separate bowl, mix the sesame and breadcrumbs.
1 cup breadcrumbs
2 - 3 tbsp sesame seeds
Step 5
Remove the mixture from the fridge, and with wet hands scoop a small piece and flatten into an oval shape.
Step 6
Beat the eggs and salt, and then dip the oval patties in and coat from all sides. Transfer to the breadcrumbs mix and coat from all sides.
2 eggs
1 tsp salt
Step 7
Heat up the oil in a deep pan, and fry on both sides until golden.
Canola oil (for frying)
Step 8
Eat with ketchup while still hot!
Ketchup (to serve)
Step 9
YASSS!
