Panko Corn and Pepper Schnitzel
User Reviews
4.7
33 reviews
Excellent
Panko Corn and Pepper Schnitzel
Report
Crispy corn and pepper cakes topped with an easy fresh tomato relish with herbs. Delicious vegetarian alternative to chicken schnitzel.
Share:
Ingredients
Corn and Pepper Schnitzel
- 2 ears corn, shucked, or 1 1/4 cups corn, canned or frozen - you will need 1 1/4 cups corn total
- 1 poblano pepper, roasted, peeled and diced (about 1/3 cup diced)
- 1/2 cup flour
- 1 3/4 cups panko style breadcrumbs, divided
- 1 1/4 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne
- 2 large eggs, beaten
- 1 tablespoon freshly squeezed lemon juice
- 1 scallion, chopped
- Extra virgin olive oil for frying (1/4 inch in medium skillet)
- Sour cream or Greek yogurt for topping (optional- use non-dairy sour cream for pareve)
Tomato Relish
- 2 cups Tomatoes, diced (sweet heirloom tomatoes also work well)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons cilantro or parsley, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons honey or agave
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
To Make Tomato Relish
- A few minutes before cooking the schnitzel, place all tomato relish ingredients in a small mixing bowl and stir to combine. Set aside at room temperature to allow flavors time to marinate. Serve with schnitzel. Use a slotted spoon for serving so that the juices from the tomatoes don't make the schnitzel soggy.
To Make Corn Schnitzel
- If you'd like to grill the vegetables (I love doing this, as it adds a lot of flavor), shuck and clean the corn cob of its silks. Brush corn and pepper with olive oil and sprinkle with salt and pepper.
- Grill both corn and pepper for 10 minutes on high heat, turning every 2-3 minutes, until corn is tender and blackened in places and pepper is softened, blackened and collapsing. Remove from heat and cool to room temperature. *
- Remove corn from cob. I prefer to use a bundt pan, placing one end of the cob in the center and slicing the kernels off with a sharp knife so that they fall neatly into the pan. Measure out 1 1/4 cups corn and reserve. Save any additional corn to add to a salad, or you can add it to the tomato relish if you prefer.
- Dice the peeled cooked pepper into small pieces.In a mixing bowl, combine flour, 3/4 cup panko breadcrumbs, salt, smoked paprika, cumin, sugar and cayenne.
- In a separate mixing bowl, combine beaten eggs, lemon juice, and scallions.
- Combine the egg mixture with the dry ingredients. Mix well.
- Mix corn kernels and diced peppers into the batter. At this point, you can cover the batter with plastic wrap and refrigerate up to overnight (which will make it easier to handle and make into breaded patties), or you can proceed immediately with the recipe.
- To bread the schnitzel, fill the bottom of a shallow baking dish with 1 cup panko breadcrumbs. Drop ¼ cupfuls of batter into breadcrumbs using an ice cream scoop or measuring cup. Gently flatten the batter into a patty, shaping it as you go, and coat the opposite side with crumbs. The patties will be delicate and somewhat prone to crumbling, but they will hold together much better after being fried in hot oil. Remove from panko with a spatula.
- Heat 1/4 inch of olive oil in a medium skillet over medium heat until hot enough for frying. Add breaded schnitzels gently to the hot oil. Cook for approximately 3 minutes on each side, or until golden brown and crisp. Drain on paper towels.
- Serve schnitzel warm topped with tomato relish and optional sour cream or Greek yogurt.
Notes
- You will also need: medium skillet, mixing bowls, grill (optional)
- *If you're not grilling the corn, steam it until tender, then allow to cool to room temperature before removing the kernels from the cob. If using frozen corn, run under warm water until it is thawed, then drain and pat dry. If using canned corn, drain and pat dry. If you're not grilling the pepper, then roast it, peel, and let it cool, or use a pre-roasted peeled pepper.
- If you're not grilling the corn, steam it until tender, then allow to cool to room temperature before removing the kernels from the cob. If using frozen corn, run under warm water until it is thawed, then drain and pat dry. If using canned corn, drain and pat dry. If you're not grilling the pepper, then
- roast it
- , peel, and let it cool, or use a pre-roasted peeled pepper.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
46mg
(15%)
Sodium
919mg
(38%)
Potassium
226mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
520IU
(10%)
Vitamin C
20.3mg
(23%)
Calcium
36mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 919mg | 38% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 36mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Corn & Red Pepper Guacamole
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)