Corn Ribs

This recipe comes from a London restaurant called Fallow, who made a video on these moreish corn ribs. They are truly great for entertaining or game day, and the seasoning dust is pretty great on a number of other things as well. For a decidedly unhealthy healthy vegetarian snack, look no further.

Ingredients:

• 2 raw corn-on-the-cob ears

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teapspoon salt

• 1 teaspoon coarse-ground black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper

• ½ teaspoon monosodium glutamate (MSG)

• Neutral oil, for deep-frying
  
  

Method:

1. Preheat your deep-fryer or heavy-bottomed Dutch oven to 160°C.

2. Combine the dry seasonings together in an airtight container.

3. I tend to use about half of this powder for 2 ears of corn. It'll keep in a cupboard for months, although you'll want to make this again well before that.

4. You can either have more, shorter corn ribs or fewer, longer corn ribs. I tend to buy half-ears of corn and opt for stubbier corn ribs.

5. Cut into eight or sixteen as desired - first down the middle (through the core) and then once in half. Be careful, it's harder than you might think.

6. Dry with paper towel.

7. Fully submerge your corn ribs in the deep-frying oil. You may need to do this in two batches. This should take 6-7 minutes, keep an eye on them.

8. They will start to colour and curl. Careful with agitating them throughout the process, the kernels have a tendency to pop and splash oil.

9. You may notice some blackening at the ends, this is fine.

10. Once cooked, transfer to a wire rack and dab dry with paper towel.

11. While still warm and patted dry of oil, toss with about half of the mixture in a bowl to fully coat.

12. The mixture should adhere well to the ribs and colour them a deep red (thanks, paprika!)

13. Serve alongside pretty much anything!