Cheesy polenta fritters

Method

1. Heat the milk in a saucepan over a medium heat to just about boiling point, then add the polenta and cook according to the packet instructions. Season generously with salt and pepper, then add half the cheese (see tip). Cover the polenta with baking paper to stop a crust forming; leave until cool enough to handle.
2. Stir in the rest of the cheese, then roll the polenta mixture into about 20 x 2.5cm balls and chill for around an hour to firm up.
3. Put the flour, beaten egg and panko breadcrumbs in 3 separate bowls. Coat each chilled polenta ball in the flour, then the egg, then the crumbs.
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5. Pour oil into a small pan to come 5cm up the sides (see delicious. Kitchen), then heat to 170°C – if you don’t have a digital thermometer, test if the oil is hot enough by dropping a cube of bread into it. If it sizzles immediately, it’s ready.
6. Carefully fry the fritters, in batches, for about 4 minutes until golden. Remove with a slotted spoon onto kitchen paper to drain. Keep warm while you cook the remaining balls. Season with salt and serve hot.