• Serve the fritters immediately – once they cool down they become chewy. You can also serve the fritters in a fresh tomato sauce, almost like gnocchi.

    TO DRINK: Go for Scali Blanc 2006, complex with a generous starfruit, persimmon and buttery palate and hints of orange

    Polenta and mozzarella fritters served with brown butter

    Serves: about 30 balls
    Cooking Time: 15 mins


    • 1 litre water
    • salt, to taste
    • 240g instant polenta
    • 60ml Parmesan, freshly grated
    • 6 sprigs of thyme, stalks discarded
    • salt and freshly ground black pepper, to taste
    • 40ml milk
    • 300g cake flour
    • 200g firm mozzarella, cut into small cubes
    • oil, for deep-frying
    • 100g butter
    • 30ml fresh sage leaves
    • 100g pine nuts, optional



    Bring the water to a rapid boil and add the salt. Gradually add the polenta while stirring. Lower the heat, cover and cook until the polenta has thickened, about 3 minutes.


    Remove from the heat and add the Parmesan and thyme leaves. Season and leave to cool slightly.


    Use a fork to break up the polenta, add the milk and combine. Sieve half of the flour over the polenta mixture and knead to form a dough.


    Shape about 15ml of the mixture into balls and press a cube of mozzarella into each centre. Press the polenta mixture around to ensure the cheese is sealed in.


    Spread the remaining flour over a work surface and roll each fritter in the flour to coat well.


    Heat enough oil in a pot to deep-fry the fritters until golden brown. Drain on paper towel.


    For the brown butter, heat the butter in a small pot over medium heat and cook until the butter has browned, about 2 – 3 minutes. Remove from the heat and add the sage leaves and pine nuts. Spoon the butter over the fritters and serve immediately.