Fried corn ribs
An irresistibly crunchy, umami-packed dish from sustainable dining restaurant Fallow. It makes for a great starter or snack to serve with drinks
- Serves: 4 persons
- 2corn on the cobs
- sunflower, vegetable or rapeseed oil, for frying
- coriander, chopped
- 15ml extra-virgin olive oil, to drizzle
- 52g pack of salted kombu
- 4tbsp Old Bay Seasoning
- 1tbsp smoked paprika
- 1tbsp smoked chilli flakes
- 25g sea salt flakes
Step 1To make the seasoning, turn on the oven to its lowest temperature. Line a baking tray with baking paper and put the kombu on top in an even layer. Put in the oven for 10 mins or until completely dry, then remove from the oven to cool.
Step 2Put the kombu in a blender with the other seasoning ingredients and blitz until fine, then tip into a bowl.
Step 3Cut the corn cobs in half crossways, and then in quarter lengthways, so that from each cob you get eight pieces.
Step 4Fill a pan no more than a third full with oil and heat to 175C or until a cube of bread browns in 40 seconds. Add the corn ribs, in batches, and fry for 6-7 mins or until they curl and the outer kernels start to colour. Remove from the pan and drain well on kitchen paper.
Step 5Sprinkle generously with the seasoning. Finish with chopped coriander, a little drizzle of olive oil and a generous squeeze of lime juice.