Fallow's Fried Corn Ribs

 


Fallow's Fried Corn Ribs

INGREDIENTS

Corn cob 4

Sunflower oil or vegetable, or rapeseed for frying

Coriander

Small handful, chopped

Lime 1

Olive oil 15ml, to drizzle

For the seasoning

Salted kombu 52g

Old bay seasoning 25g

Smoked paprika 8g

Smoked chilli flakes 6g

Maldon salt25g

At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page. If you're looking for a meat-free alternative to ribs, try this corns ribs recipe. 

Step01

For the kombu seasoning

Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry.

Step02

Once dry, let it cool and then place into a blender with the other ingredients and blitz until fine. Set aside to use later.

Step03

For the corn

Take your whole corn and remove the skins and husks.

Step04

Cut the cobs in half cross ways, and then in quarter lengthways, so that from one cob you get 8 pieces.

Step05

Heat a deep pan of oil to around 175°C.

Step06

Add the corn pieces and fry for 6-7 minutes until they curl back and look like ribs, with the outer kernels starting to colour.

Step07

Remove from the pan and drain well on kitchen paper.

Step08

Season generously with your seasoning.

Step09

Finish with chopped coriander, a little drizzle of good-quality olive oil, and a generous squeeze of fresh lime. 

 

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