Spicy Corn Ribs
The sweetcorn is cut in quarters, fried and tossed in spices. Quick and delicious – just perfect for a vegetarian summer BBQ.
Substitute:
- No garlic powder? Use celery powder or ground cumin.
- No smoked paprika? Swap for cayenne pepper.
- No zaatar? Try with sesame seeds.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
2 Sweetcorn
1 tsp Garlic powder
1 tsp Sea salt
1 tsp Smoked paprika
1 tsp Zaatar
700 ml Vegetable oil (for cooking )
Recipe:
- Peel and compost the husks from the corn, then cut the corn in half. Now, stand the corn on the flat base and cut it half again, down the length of the corn.
- Lay the halves down, then cut them in half again lengthways, keeping some of the middle intact.
- Blanch the corn ribs in boiling water for 3 minutes, then drain and set aside.
- Make your spice mix by mixing the garlic powder, sea salt, smoked paprika and zaatar.
- Deep fry the corn ribs in hot vegetable oil for 3-4 minutes, then thoroughly coat them in the spice mix. Serve hot.
How to store
Store in the fridge for up to 3 days.
