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. Corn schnitzel may sound 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 patties with mashed potatoes or rice, and everyone will go home happy.

Method:

• 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.

• Transfer the corn to a bowl and combine with the breadcrumbs, flour, eggs, parsley, garlic powder, salt, and pepper.

• Make the breadcrumb mixture: In a separate bowl, combine the breadcrumbs, salt, and sesame seeds.

• Form 2cm-thick round patties of the corn mixture, using around 6og (approx) per patty.

• Dip them into the breadcrumb mixture, making sure to press gently so the crumbs stick to the sides. Repeat with all the corn mixture and the bread crumb mixture.

• Pour the oil to 2cm to 3cm depth into a large sauté pan over medium-high heat.

• Fry the corn patties until golden brown, around 3 minutes per side.

• Serve warm with ketchup or other favorite dips.
  
  Recipe adapted from Modern Jewish Comfort Food (Countryman) / Instgram @shasarna