Polenta and Parmesan Fritters

Charmaine Lu -
  • 400ml milk
  • 100g quick-cook polenta
  • 150g grated parmesan
  • 50g flour
  • 1 egg, beaten
  • 50g panko breadcrumbs
  • Oil for deep frying
  • Heat the milk to just about boiling in a saucepan, then add the polenta and cook according to pack instructions. Season well, add half the cheese, then leave until cool enough to handle. Stir in the rest of the cheese, then roll into 20 balls. Leave in the fridge to firm up - shouldn’t take more than an hour.
  • Put the flour, egg and breadcrumbs in 3 shallow bowls. Coat each polenta ball in flour, then dip in the egg before rolling in the crumbs. Deep fry in sizzling oil for about 4 mins (do it in batches and don’t overcrowd the pan!), then remove with a slotted spoon and drain on kitchen paper. Season with salt, and serve immediately.
45 mins
Makes 20