Corn & pepper panko schnitzel

Ingredients:

- 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

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.

Preparation:

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.
aTomato relish in a mixing bowl.

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.
Corn cobs and poblano pepper on a baking sheet.
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. *
Corn cobs and poblano pepper on the grill.
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.
Cutting corn off the ear using a bundt pan.
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.
Flour and seasonings in a mixing bowl.
In a separate mixing bowl, combine beaten eggs, lemon juice, and scallions.
Beating eggs with lemon juice and scallions
Combine the egg mixture with the dry ingredients. Mix well.
Flour mixed into egg mixture.
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.
Corn kernels and peppers mixed into egg batter.
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.
panko breadcrumbs in a shallow dish.
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.
Frying corn schnitzel in a skillet.
Serve schnitzel warm topped with tomato relish and optional sour cream or Greek yogurt.

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Nutrition Values:

Amount Per Serving
Calories 165 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 46mg15%
Sodium 919mg40%
Potassium 226mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 520IU10%
Vitamin C 20.3mg25%
Calcium 36mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.