- 4 whole ears corn
- 100 g (3.52 oz/7 tbsp) unsalted butter
- 50 g (1.76 oz) fresh (fresco) Parmesan cheese
- Coarse salt
- 1/4 bunch fresh parsley
- Frying oil
Step 1: Crispy Parmesan
Preheat the oven to 170°C (325°F/gas mark 3). Grate the Parmesan over a baking sheet lined with a Silpat® baking mat and bake for 25 minutes. It should turn deep golden and start to bubble. Let harden at room temperature.
Step 2: Deep-Fried Shallots
Peel and thinly slice the shallots. Season the flour with salt and pepper, and dredge the shallots. Deep–fry in the oil at 140°C (285°F) until crispy and golden, about 4 minutes.
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