Sweetcorn Kurkure

Instructions

1. Step 1

   Begin the day before. Remove the husks of the sweetcorn and place in a dehydrator or very low oven to completely dry out overnight

2. Step 2

   To make the oil, slice off the kernels from the cobs and reserve for the fritters. Place the cobs in a vac pac bag with the oil, pepper and fenugreek seeds, seal and steam at 90°C for 8 hours or overnight. Leave to cool then pass through a coffee filter or muslin cloth. If you do not have sous-vide equipment, you can place the ingredients in a pan, bring to the boil then turn off, cover in clingfilm and leave to infuse overnight

3. Step 3

   To make the corn ash, take the reserved corn husks and use a blowtorch to burn them until completely blackened– we'd recommend you do this outside as it can get messy/ smoky. Leave to cool then blitz to a fine powder using a coffee grinder. Store in an airtight container

4. Step 4

   To make the batter, mix the dry ingredients together. Divide this dry mix into two and then whisk in the water and yeast into one half until smooth. Store in the fridge over night and store the remaining flour mix in an airtight container

5. Step 5

   To make the kurkure masala, blitz the ingredients together in a coffee grinder. Store in an airtight container

6. Step 6

   To make the yellow chilli emulsion, place the confit garlic and egg yolk in a small bowl and blend using a hand blender. Then slowly drizzle in 100g of the cob oil in as you blend to create an emulsion, adding a splash of warm water if it starts to split. Blend in the rest of the ingredients until smooth and store in the fridge until needed

7. Step 7

   Heat a deep-fat fryer or pan of vegetable oil to 170°C

8. Step 8

   Add the reserved tablespoons of the kurkure flour to the sweetcorn kernels and toss vigorously to bruise slightly. Add a few spoons of the batter and stir, then stir it into the reserved flour mix. Repeat this until you have a thick slurry, that should hold it’s shape when scooped

9. Step 9

   Dip a tablespoon in hot oil, then scoop out a nice round portion of Kurkure. Carefully drop into the hot oil and fry until golden on all sides. Repeat until all the mix is used up; this should yield between eight and 12 kurkure

10. Step 10

    Drain on kitchen paper then sprinkle liberally with the kurkure masala. Serve up with the yellow chilli emulsion sprinkled with some of the corn husk ash