POLENTA FRITTERS RECIPE
Le pancakes of polenta, which are also called "crescelle," prepared according to the ancient Piedmontese recipe we present, have many advantages in the Non-Waste cuisine. First: they allow you to enjoy the flavor of polenta, in an original and appetizing way, even when you have some leftovers. Second: it is a dish that can serve as a appetizer, but also as a second course, perhaps accompanying the fritters with a fresh salad. children like them a lot And it's also fun to prepare them with them. Polenta fritters are golden and crispy sandwiches with a gooey center, and they provide us with carbohydrates, proteins, minerals (especially phosphorus, potassium, and manganese), and vitamins.
ALSO READ: Polenta chips with pumpkin and rosemary, the recipe for a tasty vegetarian appetizer.
POLENTA FRITTERS
Ingredients
- 500g of ready-made polenta in a block
- 2 eggs
- 300g of Fontina or Gruyere
- Wholemeal breadcrumbs
- Oil
- Sale
Preparation
- Cut Cut the polenta into slices about 1 cm thick, then divide each slice into 2 triangles.
- Cut Cut the cheese into thin slices, arrange them on half of the triangles and close them with the remaining ones to form some sandwich.
- Breaded The sandwiches. Crack the eggs into a large plate and spread generously with breadcrumbs on a sheet of baking paper.
- Pass Dip the sandwiches first in the beaten eggs, drain them to remove the excess, then pass them in the breadcrumbs, pressing well so that they also adhere along the edges of the triangles.
- Transferred gradually place the ready triangles on another sheet of baking paper.
- Heat Heat plenty of oil in a frying pan. When hot, add the sandwiches a few at a time and continue cooking in the pan until golden brown.
- Turn them over just once with the paddle.
- Drain them on kitchen paper: season with salt and serve.
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