Fried Corn with Spiced Salt

Whenever I write the words ‘deep-fry’ in a recipe, I know that some people will immediately stop reading. I often deep-fry at home because, for certain dishes, you simply can’t achieve the same texture without it. I deep-fry in a wok which, thanks to its curved edges, uses significantly less oil than a saucepan. I also retain the oil by straining it into a small metal container, using it slowly over the course of a week or two.

Funnily enough, the high temperature and the short time