Okay, I know corn schnitzel isn’t a thing outside of Israel, but here it is. It is a huge thing. I grew up on corn schnitzel, just like so many other kids. Alongside crinkle cut fries that came in red cardboard boxes from the freezer aisle at the supermarket.
Somewhere along the way—probably the moment the microwave entered our kitchens—corn schnitzel became one of those foods that children (but not only children) adore. It’s the sweetness of the corn, the tender inside, and that crisp coating that is golden and irresistible—especially when you pan-fry it or bake it, instead of reheating.
So instead of buying it, I decided it’s time to make it at home. It tastes better, costs less, and it’s the kind of thing you can make with kids, hands slightly messy, packed close to the counter. See? All upside.
A few months ago, I made a version of this recipe while filming for a FOODY TV show called “Winning Recipe.” Not long after, the video passed half a million views and quietly became one of those recipes people kept sharing.
This version is the one I come back to.