These little corn “schnitzel” nuggets are great as a snack, side dish or party food. Corn nuggets do not respond well to over-heating so it’s recommended to eat them fresh and not re-heat. This recipe calls for about 6-8 mini nuggets. Using fresh corn is necessary here so that the starch from the corn will work as a binding to stick the ingredients together so using canned or frozen corn will not work well with this recipe. I served these at a dinner party and they were a hit!

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Fresh corn schnitzels
Vegan corn nuggets
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Prep Time 5-10 Minutes
Cook Time 25-30 Minutes
Servings
Pieces
Ingredients
For schnitzels
For topping
Prep Time 5-10 Minutes
Cook Time 25-30 Minutes
Servings
Pieces
Ingredients
For schnitzels
For topping
Vegan corn nuggets
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the corn off the cobs and set aside in a bowl and scrape off the remaining starch on the cob and add to the corn.
  3. In a food processor pulse the onion with half of the corn and the almond flour. Transfer into a medium mixing bowl
  4. Add the rest of the ingredients to the bowl with the corn mixture and mix together well to combine.
  5. Mix the remaining bread crumbs with the olive oil. Take a portion of the schnitzel corn mixture and form small patties with your hands. Roll into the breadcrumb mixture to coat well.
    Vegan corn nuggets before baking
  6. Place schnitzel pieces on a baking tray lined with parchment paper and bake for approximately 25-30 minutes until nice and golden. Since these are little and delicate it's not necessary to flip them during the baking.