Polenta time and if you have some left over, no worries: the next day, make grandma’s polenta fritters. My memory goes back to when I was little, helping my grandma flatten the fritters. To be honest, I wasn’t that good: mine were easily recognizable because they had a strange shape, but once cooked they were delicious. Even today, when I make polenta, I add a couple of extra servings so I can prepare these fritters. I make them both sweet and savory. My favorites? Definitely the sweet ones. Try them too, you only need three ingredients, and once cooked, you decide how to season them: with sugar or with salt.
Recipes to try.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Polenta Fritters Ingredients
- 10.5 oz cooked polenta
- 1.25 cups all-purpose flour
- 1 qt sunflower oil
- as needed sugar (to sprinkle over each fritter)
Polenta Fritters Steps
The polenta fritters are a recycled sweet treat made with leftover polenta from the day before. Remove all the sauce from the polenta, then cut it into pieces and place it on a plate, covered, in the fridge: To use it the next day, it needs to be cold.
Take the polenta, cut it into cubes, and place it on the work surface with the flour. Start kneading, trying to crumble the polenta.
Knead until you get a compact dough. If the mixture is too soft, add more flour.
Divide the dough into equally sized balls, and with the help of a rolling pin, roll out the balls to a thickness of about 3/16 inch.
Heat a pan with plenty of oil, and when it reaches temperature, start frying. To check if the oil is ready, immerse a toothpick, and if you see bubbles at the base of the stick, you can proceed.
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Fry one fritter at a time; as soon as it starts to puff up, let it cook for a few minutes, then turn it to the other side and continue cooking.
When your polenta fritters are golden, drain them on paper towels and sprinkle them with sugar while still hot or, if you prefer, with a pinch of salt.
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