Salt And Pepper Sweetcorn Ribs with Paprika Creme Fraiche and Sweet Potato Aioli

I don’t know anybody who hasn’t liked these tasty ribs, be adventurous and try with your own seasonings, for me from now on I wouldn’t eat sweetcorn any other way.

INGREDIENTS TO GET READY

2x Large cleaned Sweetcorn on the Cob

1 x Teaspoon Sweet Smoked Paprika

100g x Flour

50g x Cornflour

50g x Fine Polenta

20g x Chinese Salt and Pepper mix

200g x Sweet potato Aioli

PUT IT TOGETHER

1. To prepare the sweetcorn, find a stable flat surface to work on. Keep in mind that sweetcorn can be a bit stubborn and challenging to cut, so it's essential to exercise caution and use a very sharp knife. Place the sweetcorn on the surface and cut it in half lengthways. Then, take each half and cut it again into four lengthways, resulting in eight segments in total. Each segment should be approximately three kernels wide.

2. In a mixing bowl, combine the flour, cornflour, polenta, and paprika. Toss the sweetcorn ribs into the flour mixture, ensuring they are well coated. Shake off any excess flour.

3. In a wok or a thick-bottomed frying pan, add approximately 1cm of oil. Heat the oil until it starts to smoke slightly. Carefully add half of the coated sweetcorn ribs to the hot oil, taking care to avoid any oil splatters. Toss the ribs in the oil, ensuring they cook evenly. As they cook, you'll notice the ribs curling and turning a beautiful golden brown color. Once they have become crispy and golden, remove them from the oil and place them on kitchen paper to drain excess oil. While the ribs are still hot, generously sprinkle them with a mixture of salt and pepper to enhance the flavors.

4. Repeat the process with the remaining half of the coated sweetcorn ribs, adding them to the hot oil and cooking them until they become crispy and golden brown. Once again, drain them on kitchen paper and sprinkle with salt and pepper.

5. For the best experience, it is recommended to enjoy the sweetcorn ribs while they are piping hot. Their crispy texture and savory flavor are at their peak when served immediately after cooking. So, gather around and indulge in this delightful snack or side dish.