| Prep: 30 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 321 | 16g | 2g | 40g |
| sugars | fibre | protein | salt |
| 7g | 6g | 8g | 0.7g |
Why I Love South African Cornmeal Crusted Vegetable Schnitzel with Tomato Salsa
There is something truly special about the Cornmeal Crusted Vegetable Schnitzel with Tomato Salsa. Not only does it serve a plate full of vibrancy with its colorful vegetables and enticing salsa, but it also epitomizes the culinary philosophy I’ve honed through years of cooking. Born amidst the flair of sunny Californian and classic American cuisines, predominantly fresh and comforting recipes form the core of my kitchen experiences. But this particular dish calls forth an irresistible allure of a South African tradition, harmoniously uniting it with elements I hold dear.
The Culinary Journey
This recipe’s roots trace back to the heart of South Africa. It is influenced by the versatility of schnitzel preparations across the world while embracing the South African flair for cornmeal use. The inspiration actually stems from the delightful creation of Chef Ottolenghi’s Vegetable Schnitzel recipe. He has an approachable yet eccentric style that bolsters my love for experimental fusion cuisine.
Complementary Pairings
The Cornmeal Crusted Vegetable Schnitzel sits beautifully along a variety of other dishes. The brightness of its Tomato Salsa complements grilled seafood, while the schnitzel itself is a fantastic companion to a classic, crisp white wine. Imagine a delightful combination of this recipe with an earthy, Californian Chardonnay – an absolute treat for even the most discerning palates.
In comparison with other dishes, the vegetable schnitzels can be viewed as a healthier, plant-based alternative to traditional meaty counterparts. Paired with the freshness of tomato salsa, this recipe offers a unique twist and a nip of spice, setting it apart from the usual.
Healthy and Comforting
Just like other cherished creations, the vegetable schnitzel offers the distinct pairing of Californian health-consciousness and savory comfort food. This lovely combination mostly mirrors the eating habits of my household. With three adopted children to nurture, the recipe serves as an innovative way to incorporate vegetables into their diet. And quite frankly, they adore it!
So, whether you’re cooking for a family meal, a dinner party, or looking for an interesting addition to your culinary repertoire, the Cornmeal Crusted Vegetable Schnitzel with Tomato Salsa might just be the dish you’re looking for. Uniquely satisfying and delicious, it’s another love story written in the language of food.
What You’ll Need
- 2 cups of fine cornmeal
- 6 large mixed vegetables (eggplant, zucchini, bell peppers)
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups of cooking oil, for frying
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
For the Tomato Salsa:
Method
Step One
Start by preparing your vegetables. Wash them thoroughly and slice them into 1/4-inch thick slices. Remember to remove the seeds from the bell peppers. Set these slices aside.
Step Two
Prepare your breading station. In one shallow dish, place your all-purpose flour. In a second dish, beat your 3 eggs, salt and pepper together. In a third dish, place your cornmeal. Dip each vegetable slice first in the flour, then the egg mixture and finally the cornmeal, ensuring each slice is fully coated.
Step Three
Heat your cooking oil in a large frying pan over medium-high heat. Once hot, add the breaded vegetables a few at a time, frying until golden brown on each side. This usually takes about 2-3 minutes on each side. Remove the fried vegetables and drain them on a plate lined with paper towels.
Step Four
While the vegetables are draining, make your tomato salsa. In a large bowl, combine the chopped tomatoes, red onion, garlic, and jalapeno. Add in the chopped cilantro, lime juice, olive oil, and season with salt and pepper to taste.
Step Five
Once all the vegetables are fried and the salsa is mixed, serve warm. Sprinkle each serving of fried vegetables with chopped fresh parsley for added flavor. Serve the tomato salsa on the side for dipping. Enjoy your cornmeal crusted vegetable schnitzel with tomato salsa.
