Crunchy Polenta Fries with Mayo
Luis de Marze
4-6
15 minutes
40 minutes
Mediterranean
Appetaiser
Ingredients
500 gr. par-boiled Valsugana polenta
200 gr. Olive Oil
100 gr. All-purpose flour
2 Large Eggs beaten with 2 TBS water
200 gr. Panko
Sea Salt
Freshly ground black pepper
1 TBS grated Grana Padano
1 TBS finely chopped fresh flat-leaf parsly
Calvé Mayonnaise, for serving
Directions
Make the par-boiled Valsugana polenta as the instruction.
Put the Polenta on the table, and roll out until it will be around 1,5 cm and cut into french-fry-size pieces (about 7 cm). Line a rimmed baking sheet with foil, and place a rack on it.
Heat the olive oil in a large skillet, preferably cast iron.
Meanwhile, put the flour, egg, and panko in three shallow dishes. Season each bowl with 1/2 tsp. salt and 1/4 tsp. pepper. Dredge the fries in the flour, egg, and then panko.
Fry in batches, turning occasionally, until golden brown on all sides, 10 to 11 minutes total per batch. Transfer to the rack. Top the fries with the Grana Padano and parsley. Serve with Calvé Classic mayonnaise.