The cornmeal fritters are thin sugary disks cooked with cooked polenta, and personally, I used instant polenta flour.
They are delightful and should be made in abundance because, alas, if they are in front of you, you eat them all!!!!!!!!!!!!!!!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I leave you other sweet fritter recipes such as:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 5/6 fritters
- Cooking methods: Frying
- Cuisine: Italian
INGREDIENTS FOR CORNMEAL FRITTERS RECIPE
#ADV
- 7 oz cooked polenta
- 1.5 cups all-purpose flour
- as needed vegetable oil
- as needed sugar
TOOLS FOR CORNMEAL FRITTERS RECIPE
- Pans
- Wok
- Dishes
- Paper Towels
- Skimmers
- Bowls
- Gloves
- Parchment Paper
FOR THE PREPARATION OF THE CORNMEAL FRITTERS RECIPE
In a bowl, I place the instant cooked polenta breaking it up with hands protected by disposable gloves.
Then I add the flour, always kneading until I have a dough that does not stick to the fingers and becomes workable.
I put a sheet of parchment paper on a surface, a portion of the dough, and another sheet of parchment paper on top, then I roll out the mixture using a rolling pin, to achieve a rather thin thickness.
With a plate or another object, I trace circles for the fritters in the dough, which I will then fry in vegetable oil at the right temperature (about 340°F) inside a wok or a pan depending on my kitchen tools.
I fry the cornmeal fritters one at a time, then drain them on absorbent paper and sprinkle them with granulated sugar.
They are good, rustic, easy, and…quick!
Enjoy your meal!
Annalisa
I leave you with a nice collection of savory fritter recipes
