Cheesy polenta fritters
- February 2019
- Makes about 20
- Hands-on time 45 min, plus cooling and chilling
There are so few ingredients in these little cheesy morsels and yet they’re so tasty. Serve them as a canapé or snack before a dinner party.
- 5.2g (2.1g saturated)
- 8.1g (1g sugars)
- 400ml whole milk
- 100g quick-cook polenta
- 150g parmesan cheese (or vegetarian alternative), finely grated
- 50g plain flour
- 1 medium free-range egg, beaten
- 50g panko breadcrumbs
- Vegetable oil for deep-frying
- 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.
- 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.
- 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.
- 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.
- 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.
Try adding chopped herbs (rosemary, thyme, or sage) with the parmesan in step 1.
Complete the recipe to the end of step 3 up to a day ahead, cover and chill. Bring to room temperature (about 30 minutes) before frying.
Chill a light Italian white such as a pecorino, gavi or premium pinot grigio.
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