 | |
| Alternative names | Shnitzel Tiras, maize schnitzel |
|---|---|
| Type | Schnitzel |
| Course | Main course |
| Place of origin | Israel |
| Region or state | Israel |
| Created by | Israelis |
| Serving temperature | Warm |
| Main ingredients | Corn, eggs, breadcrumbs, flour, matzo meal during Pesach |
Corn schnitzel is an Israeli fried corn dish and variant of Israeli schnitzel that is especially popular among vegetarians, vegans, and children. [1]
"In the late 1990s, when I was a teenager studying abroad in Israel—long before it became one of the vegan capitals of the world—non-meaters were ubiquitously fed fried corn schnitzel in any number of circumstances, from school cafeterias to youth group dinners. An Israeli specialty, corn schnitzel remains popular to this day—though admittedly its appeal may remain a mystery to anyone who hasn’t grown up eating it. Most problematic to me is the industrial version’s reliance on emulsifiers and soy protein. Thankfully, vegetarians and vegans today can find innumerable creative options in Israel, so there’s no longer the need to pass off these curious breadcrumb-coated, oval-shaped patties as anything remotely healthy. Instead, nowadays, these patties have moved from the vegetarian menu to the children’s menu."
— Jessica Halfin, Hadassah Magazine [2]
Although corn is not a popular vegetable used in traditional Jewish cuisine, except for Romanian Jewish cuisine, corn schnitzel was invented by Israelis in the early 20th century. The popularity of corn rose as corn schnitzel became an inexpensive substitute for chicken schnitzel in Israel during the 20th century due to the country's populace enduring economic difficulties and the relative low cost of corn compared to the chicken, turkey and fish used in regular Israeli schnitzel. Corn schnitzel became a popular dish prepared at home and a mainstay of Israel's restaurant menus. When economic conditions in Israel began to improve later in the 20th century, corn schnitzel became popular with the large number of vegetarians and vegans in the country, as for a time it was one of the few vegetarian options on most restaurant menus. Beginning in the 1970s commercially produced premade corn schnitzel began to be sold in frozen form by Osem, Ta'amti and others, and many vegetarians purchased these frozen versions of the dish as it was an easy to prepare and inexpensive option. As vegetarianism and veganism have increased in popularity in Israel over the last few decades, corn schnitzel's popularity has waned in favor of falafel as well as various newer meat substitutes. Today corn schnitzel has become especially popular with children, and is a mainstay of children's menus across the country, and is commonly served as a public school lunch and by parents at home due to its perception as a "healthy" alternative to chicken schnitzel as it is made with corn instead of chicken. [1] [3] [2]
"Like many Israeli children in the 1980s, I also grew up on corn schnitzel, one that I heated on my own in the microwave after school and topped with sweet ketchup. Since then I have grown a little, but really only a little, but my love for corn schnitzel remains to this day and I chose to bring you this dish which is so beloved."
— Racheli Krott, "Winning Recipe" cookbook [3]
Corn schnitzel consists of frozen, canned, or other cooked corn that has been puréed in a food processor and mixed with egg, flour, breadcrumbs, and various spices and seasonings to form a stiff batter. The batter is then scooped and formed into disks or oval-shaped, then it is breaded with a mixture of breadcrumbs and sesame seeds and fried. It is often served with ketchup and a side of French fries or mashed potatoes, especially by children in Israel among whom the dish is popular. [3] [1] [2]
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce," often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.
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Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
A corn dog is a sausage on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine.
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A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, and chicken-fried steak and pork tenderloin of the United States.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa.
A rissole is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Bread crumbs or breadcrumbs consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.
Cutlet refers to:
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Omurice or omu-rice is a Japanese dish consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. It is a popular dish also commonly cooked at home. Children in particular enjoy omurice. It is often featured in Japan's version of a children's meal, okosama-ranchi (お子様ランチ).
Israeli cuisine comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.
Chicken parmesan, or chicken parmigiana, is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.
McDonald's Corporation is the world's largest chain of fast food restaurants, serving around 68 million customers daily in 119 countries. McDonald's traces its origins to a 1940 restaurant in San Bernardino, California. After expanding within the United States, McDonald's became an international corporation in 1967, when it opened a location in Richmond, British Columbia, Canada. By the end of the 1970s, McDonald's restaurants existed in five of the Earth's seven continents; an African location came in 1992 in Casablanca, Morocco.
A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded; it is served as a side dish, a snack, or fast food worldwide.
Breaded cutlet or Braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, řízek in Czech Republic and kotleta in post-Soviet countries.
