Polenta fritters with raisins very easy to prepare and absolutely delicious. The recipe I’m sharing today was born by chance! I had leftover polenta from the night before in the fridge so I decided to make a little sweet treat: small cornmeal fritters to eat in a single bite. I added lots of sweet raisins which I adore and the result was special. A perfect dessert to satisfy your craving for something sweet in just a few minutes and to charm family and friends. Don’t miss the recipe for Cornmeal and Raisin Cookies and the recipe for Soft Raisin Braids, perfect for breakfast. These sweet polenta fritters are also gluten-free, ideal for anyone with an intolerance. If you like polenta, and even if you’re not its biggest fan, this is a recipe not to miss! Let’s head to the kitchen and make some delicious cornmeal and raisin fritters together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 30 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 81.95 (Kcal)
- Carbohydrates 10.71 (g) of which sugars 5.83 (g)
- Proteins 0.80 (g)
- Fat 4.37 (g) of which saturated 0.71 (g)of which unsaturated 3.52 (g)
- Fibers 0.33 (g)
- Sodium 22.34 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Polenta Fritters with Raisins
- 7 oz (about 3/4 cup) cooked polenta
- 1 egg
- 3 tbsp granulated sugar
- 1/3 cup raisins
- 4 tbsp potato starch
- 1 tsp baking powder
- 1/2 orange zest (untreated)
- 1 1/4 cup vegetable oil (for frying)
- as needed powdered sugar (for dusting)
How to prepare Polenta Fritters with Raisins
I used a portion of leftover polenta, but you can also make polenta using about 1/3 cup (50 g) instant cornmeal and 3/4 cup (200 ml) water. Let it cool. Soak the raisins in a bowl of warm water to soften them. Crumble the polenta finely into a bowl. You can use a food processor or simply a potato masher.
Add one egg, the sugar and the grated zest of half an untreated orange. Mix with a fork. Add the drained raisins, the potato starch and the baking powder. Mix well to obtain a soft batter. Let the batter rest for 10 minutes.
Heat plenty of vegetable oil in a small deep skillet. Using 2 tablespoons, drop small balls of batter into the hot oil. Let the raisins fritters brown on all sides. Remove them with a slotted spoon and let them drain on paper towels. Let them cool and dust with powdered sugar.
See you tomorrow with a new recipe, big hug, Loredana
Loredana’s Tips
Fritters, like all fried foods, are best eaten immediately, but if you have leftovers store them in a container for one day.
Also don’t miss the recipe for Baked Apple Fritters
