Fried Polenta Cheese Fritters |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 24 |
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This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead. Ingredients:
1 1/2 cups yellow cornmeal |
1/2 cup all purpose flour |
1/4 cup sugar |
1 teaspoon salt |
1 cup whole milk |
1 cup water |
1/2 cup (packed) coarsely grated edam cheese (about 3 ounces) |
1 1/2 cups canola oil |
chopped fresh parsley |
Directions:
1. Lightly oil 8x8x2-inch metal baking pan. Whisk first 4 ingredients in bowl. Bring milk and 1 cup water to boil in large saucepan over medium-high heat. Gradually whisk in dry ingredients. Reduce heat to medium-low; simmer until very thick, whisking constantly, about 2 minutes. Remove from heat. Mix in cheese. Transfer batter to prepared pan; press to even layer. Chill until cold.
2. Cut fritter batter into 3 strips. Cut each strip crosswise into 8 rectangles. Turn rectangles out of pan onto work surface. Heat oil in medium skillet over medium-high heat. Working in batches, add fritters to skillet and sautée until golden brown, about 5 minutes per side. Transfer fritters to paper towels to drain. Arrange fritters on platter. Sprinkle with parsley and serve hot.
3. Calories (kcal) 320.92; %Calories from Fat 50.9; Fat (g) 18.40; Saturated Fat (g) 3.55; Cholesterol (mg) 12.51; Carbohydrates (g) 34.60; Dietary Fiber (g) 1.64 ; Total Sugars (g) 8.29; Net Carbs (g) 32.96; Protein (g) 6.47 Nutritional analysis provided by Bon Appétit
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