Corn Riblets Recipe
With dipping pots of Frank's® RedHot® Buffalo, BBQ and garlic & herb sauces.
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Ingredients
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Corn Riblets
Dipping Sauces (served in pots)
Method
Corn Riblets
Prepare corn
Husk the corn and remove all silk. Using a sharp knife, cut each ear of corn into 6 to 8 short segments approximately 1.5 to 2 inches long (these are the "riblets"). Pat pieces dry with paper towels.
Make batter
In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper and granulated sugar until evenly combined. In a separate bowl lightly beat the eggs, then whisk in the cold sparkling water. Pour the wet mixture into the dry ingredients and whisk until just combined — a few small lumps are fine. The batter should be thick enough to coat the corn but still runnable; if too thick, add up to 2 tablespoons more cold water.
Heat oil
Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2.5 inches (enough to cover the riblets) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise to the surface within a few seconds.
Batter and fry
Working in batches of 6–8 riblets (do not overcrowd), dip each corn riblet into the batter to coat fully, letting excess drip back into the bowl. Carefully lower battered riblets into the hot oil using tongs or a slotted spoon. Fry until golden and crisp, about 2.5–3.5 minutes, turning once to brown evenly. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining riblets, maintaining oil temperature around 325–350°F (160–175°C).
Finish and season
While the first batch fries, melt the unsalted butter in a small saucepan over low heat and stir in the smoked paprika and garlic powder. Brush or toss the hot fried corn riblets with the seasoned butter to coat evenly. Sprinkle with chopped fresh parsley and a light dusting of salt to taste. Keep finished riblets warm on a low oven (200°F / 95°C) on a rack while you finish frying remaining batches.
Dipping Sauces
Transfer Frank's® RedHot® Buffalo sauce, BBQ sauce and garlic & herb sauce into three small serving pots. If you prefer the garlic & herb sauce warm, heat gently in a small saucepan over low heat for 1–2 minutes, stirring — do not boil.
Place sauce pots on the serving platter around the corn riblets for easy dipping.