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5 from 1 vote

Fried Polenta Appetizers

Delicious crunchy bites made from leftover polenta that was formed in a small loaf pan. The polenta slices are floured, dipped in buttermilk then coated with panko crumbs.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Appetizer
Cuisine: American-Italian
Keyword: al fresco dining, outdoor cooking
Servings: 12
Calories: 106kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 12 oz. Polenta made according to directions.
  • 1 cup All-Purpose Flour **
  • 1 cup Buttermilk**
  • 2 cups Panko Crumbs**
  • Loaf pan -- small 3" X 5 1/2"
  • Peanut oil for frying

Instructions

  • Polenta should be made a day or more ahead of time. Pour the polenta in a vegetable sprayed small loaf pan. Let it get cold, cover with plastic wrap then put in the refrigerator to firm up.
  • Remove the polenta from the loaf pan onto a cutting board. With a very sharp knife cut into 1/2" slices.
  • Coat the slices first in flour, then moisten with buttermilk letting the excess drain off, then finally coat with panko crumbs gently pressing the crumbs onto the polenta slice.
  • Place the slices on a rack until ready to fry.
  • Preheat oil to 340 F.
  • Gently add several slices to the hot oil. Don't crowd the polenta slices. When they turn a nice golden brown they are done. Remove from the oil and let drain on paper towers. Sprinkle with salt. You will have to do this in several batches to get all of the slices fried.

Notes

  • ** you may need more of these ingredients as you prepare the polenta slices.
  • If you don't have a deep fryer, use a deep pan and fill it half way with oil. Let the oil reach 340 F and follow the method above and use a spider (a wide shallow wire-mesh basket) or something similar to remove the fried slices. Using tongs may break the hot slices.

Nutrition

Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 63mg | Sugar: 1g | Vitamin A: 0.8% | Calcium: 4.4% | Iron: 5.6%