AJ Moll’s recipe for “Israeli Corn Schnitzel” looks delish


Jordan Palmer, Chief Digital Content Officer

Have you ever heard of Israeli Corn Schnitzel? AJ Moll, head Chef at Saul Mirowitz Jewish Community School and the moderator of one of our favorite local Facebook groups, St. Louis Jewish Cooks, posted that he made some for his 5th graders recently.

“To be perfectly honest I’ve never heard of this dish even though the Hebrew teacher tells me it’s very popular in Israel, and I’ve even been to Israel,” wrote Moll.

“I was told there’s a good mix sold in stores, lol 😂 I do everything from scratch. Thanks to YouTube I learned to make the dish from Israeli giving instructions in Hebrew. Thankfully there was a demo because, in my limited knowledge of Hebrew, I only caught “Shteim beitzeim, beyachad” ie two eggs together.”

Luckily for us all, Moll figured it out and supplied the Jewish Light with the recipe, so we can try to make them too.

AJ Moll’s Israeli Corn Schnitzel

5 1/2 cups cooked corn kernels drained of any liquid, divided (use either frozen or canned corn)

3/4 cup all-purpose flour

2 cups breadcrumbs, divided

3/4 teaspoon salt, plus a bit more for seasoning breadcrumbs

Hefty pinch of freshly ground black pepper and granulated or powdered garlic, to taste

1 egg

1 tablespoon sesame seeds (optional)

Oil for frying

Process 4 cups of corn kernels in a food processor until relatively smooth with little bits of corn still speckled throughout the mash.

Transfer the processed corn to a medium bowl. Add the remaining 1 1/2 cups of whole corn kernels, along with the flour, 1 cup breadcrumbs, salt, pepper, garlic and egg. Mix to combine.

In a separate bowl, combine the remaining 1 cup breadcrumbs with sesame seeds. Salt to taste.

Coat the bottom of a non-stick skillet with neutral vegetable oil and heat over medium-high heat.

Using a large ice cream scoop, scoop out about 1/4 cup of corn batter into your hand. Holding it over the breadcrumbs bowl, sprinkle on all sides with breadcrumbs, gently patting it into an on the oval-shaped patty. If the batter is too soft to work with, stop and let it chill in the refrigerator for 30 minutes.

Slide the patty gently down into the hot oil using a spatula. Cook 2 to 3 patties at a time and do not crowd the pan. Fry until deeply golden on both sides, about 2 to 3 means on each side, then transfer to a paper towel-lined plate.

Serve hot with a side of mashed potatoes and Israeli salad.

Makes 10 schnitzel